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Marinated Grilled Vegetable Salad

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Makes 4 servings: 2 points per serving


Farm-fresh produce combines to make a savory, hearty salad that only gets better over time. Make it a day ahead when you are grilling--the next day you'll have an instant meal.


1 baby (about 1/2 pound) eggplant, halved

3/4 teaspoon salt

1 fennel bulb, halved

1 medium zucchini, halved

1 red bell pepper, halved and seeded

1 tablespoon + 1 teaspoon extra virgin olive oil

1 red onion, thinly sliced

2 tablespoons balsamic vinegar

2 garlic cloves, crushed

1/4 teaspoon freshly ground black pepper

1/4 teaspoon minced thyme


Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or

prepare the grill. Place the eggplant on paper towels and sprinkle with 1/4 teaspoon of

the salt. Cover with a plate and press 20 minutes. Rinse and squeeze dry between more

paper towels. Brush the fennel, zucchini, bell pepper and eggplant with 1 tablespoon of the oil. Broil or grill the vegetables until just cooked through, 6-7 minutes on each side. Cut the vegetables into 1" slices; transfer to a medium bowl. Add the onion, vinegar, garlic, black pepper, thyme, the remaining 1 teaspoon of oil and the remaining 1/2 teaspoon ofsalt; toss to combine. Let stand at room temperature until the flavors are blended, at least 3 hours, or refrigerate, covered, overnight.


PER SERVING: 94 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 308 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 28 mg Calcium .


Recipe from Weight Watchers Versatile Vegetarian




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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