Grilled Coleslaw with
Lemon-Herb Vinaigrette
ACTIVE: 30 min TOTAL: 30 min
Grilling cabbage and carrots gently softens the
crunchy vegetables for a smoky yet still crisp
version of coleslaw.
1/4 small green cabbage (about 12 ounces)
1/4 small red cabbage (about 12 ounces)
1 large carrot
4 tablespoons extra-virgin olive oil, divided
1 large lemon, halved
1 tablespoon minced shallot
11/2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped fresh herbs,
such as dill, parsley and/or basil
- Preheat grill to medium.
- Cut each cabbage quarter into 3 wedges,
trying to keep an equal portion of the core
attached to each wedge to hold it together on
the grill. Brush the cabbage wedges and carrot
with 11/2 tablespoons oil.
- Grill the vegetables, turning occasionally,
until lightly charred and starting to soften, 10
to 15 minutes. Grill lemon, cut-side down, until
grill marks form, about 4 minutes.
- Juice the lemon halves into a large bowl.
Whisk in the remaining 21/2 tablespoons oil,
shallot, honey, salt and pepper. Stir in herbs.
- Chop the vegetables into 1/2-inch pieces. Add
to the bowl and toss with the dressing.
SERVES 4: 1 cup each
CAL 182 / FAT 14G (SAT 2G) / CHOL 0MG / CARBS 13G /
TOTAL SUGARS 8G (ADDED 2G) / PROTEIN 2G /
FIBER 3G / SODIUM 332MG / POTASSIUM 356MG.
Roasted Bell Pepper Salad
with Mozzarella & Basil
ACTIVE: 20 min TOTAL: 20 min
Sweet peppers like red, orange and yellow bells
stand in for tomatoes in this caprese-style
salad and pair deliciously with the fresh moz-
zarella and acidic balsamic drizzle. Try green
bell peppers if you prefer less sweetness.
4 medium sweet bell peppers, quartered
and seeded
4 ounces fresh mozzarella, torn
3 tablespoons torn fresh basil leaves
11/2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
1/2 teaspoon flaky sea salt
1/8 teaspoon ground pepper
- Preheat broiler to high.
- Broil peppers, turning once, until soft and
charred in spots, about 10 minutes.
- Arrange the peppers on a serving platter
and top with mozzarella, basil, oil, balsamic
glaze, salt and pepper.
SERVES 4: 1 cup each
CAL 166 / FAT 13G (SAT 5G) / CHOL 7MG / CARBS 9G /
TOTAL SUGARS 5G (ADDED 0G) / PROTEIN 6G /
FIBER 1G / SODIUM 307MG / POTASSIUM 259MG.
EAT MORE VEG!
JULY/AUGUST 2019 EATINGWELL 39
BLAINE MOATS; STYLING: KELSEY BULAT (FOOD), SUE MITCHELL (PROPS). RECIPES BY BREANA KILLEEN
