Grilled Lebanese Salad Recipe
Grilled Lebanese Salad Recipe photo by Taste of Home

Grilled Lebanese Salad Recipe

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Amazingly, even our kids eat their greens, herbs and garden veggies when they’re prepared this way. Fresh and healthy never tasted more delicious.—Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:13 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 13 servings

Ingredients

  • 8 plum tomatoes
  • 1/2 pound whole fresh mushrooms
  • 2 medium red onions
  • 2 medium green peppers
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon garlic salt
  • 4 cups cubed French bread (3/4-in. cubes)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium cucumber, peeled, seeded and sliced
  • 1/2 cup fresh basil leaves, thinly sliced
  • 3 tablespoons balsamic vinegar

Nutritional Facts

3/4 cup equals 113 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 239 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Cut tomatoes and mushrooms in half; place in a large bowl. Cut onions and peppers into 1/2-in.-thick slices; add to bowl. Drizzle with 4 tablespoons oil and sprinkle with garlic salt; toss to coat.
  2. Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat. Thread on metal or soaked wooden skewers.
  3. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Grill bread cubes, covered, over medium heat for 1 to 2 minutes or until toasted, turning occasionally.
  4. Coarsely chop the tomatoes, onions and peppers; place in a large bowl. Add the mushrooms, bread cubes, cucumber and basil; drizzle with vinegar and gently toss to coat. Yield: 13 servings (3/4 cup each).
FYI: Use Trailer: Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Lebanese Salad in Country Woman June/July 2011, p40

Nutritional Facts

3/4 cup equals 113 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 239 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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