Ingredients

  • 1 red onion (large, peeled, trimmed, sliced)
  • 1 red bell pepper (large, cored, seeded, sliced)
  • 1 yellow bell pepper (large, cored, seeded, sliced)
  • 1 zucchini (medium, sliced lengthwise)
  • 1 yellow squash (medium, sliced lengthwise)
  • 1 eggplant (medium, trimmed, sliced)
  • 2 portobello mushrooms (large, stemmed)
  • 1 pound asparagus spears (ends trimmed)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar (white)
  • 2 cloves garlic (fresh, crushed)
  • 1 teaspoon dried thyme
  • ground pepper (Sea salt and, to taste)
  • 2 ears corn (fresh, corn silk removed, husks on)
  • 3 cups cooked quinoa
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon chopped fresh mint
  • extra virgin olive oil (to taste)
  • 1 lemon
  • ground pepper (Sea salt and, to taste)
Read Directions

NutritionView more

320Calories
Sodium1%DV25mg
Fat22%DV14g
Protein18%DV9g
Carbs14%DV41g
Fiber44%DV11g

PER SERVING *

Calories320Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium25mg1%
Potassium1060mg30%
Protein9g18%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber11g44%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Catherine 18 Dec 2016
So good! I added some fresh arugula on top of the salad to add some freshness to the dish! I removed the corn and the mint and added chickpeas for protein and lemon juice. Will make it again!