Pork And Grilled Vegetable Salad Recipe

Name: Pork And Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 pound red potatoes, cut into (1/8-inch-thick) slices; 1 1/2 tablespoons extravirgin olive oil, divided; Cooking spray; 1 small zucchini, cut lengthwise into (1/4-inch-thick) slices; 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices; 1 large red bell pepper, quartered; 1 large orange bell pepper, quartered; 1 medium red onion, cut into (1/4-inch-thick) slices; 4 (1-ounce) slices sourdough bread; 1 garlic clove, peeled and halved; 1 1/2 tablespoons white wine vinegar; 1 tablespoon honey; 1 teaspoon chopped fresh oregano; 1 teaspoon Dijon mustard; 3/4 teaspoon salt; 1/2 teaspoon chopped fresh thyme; 1/4 teaspoon black pepper

Servings: persons

2/3 pound red potatoes, cut into (1/8-inch-thick) slices
1 1/2 tablespoons extravirgin olive oil, divided
Cooking spray
1 small zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
1 large red bell pepper, quartered
1 large orange bell pepper, quartered
1 medium red onion, cut into (1/4-inch-thick) slices
4 (1-ounce) slices sourdough bread
1 garlic clove, peeled and halved
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon chopped fresh oregano
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper

1
Prepare grill.
2
Toss potatoes with 1 teaspoon oil. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side. Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic. Coarsely chop zucchini, squash, and bell peppers. Combine vegetables and Simply Roasted Pork in a large bowl, tossing gently.
3
Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk. Drizzle vinegar mixture over vegetable mixture, tossing to coat. Serve bread with salad.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 pound red potatoes, cut into (1/8-inch-thick) slices, 1 1/2 tablespoons extravirgin olive oil, divided, Cooking spray, 1 small zucchini, cut lengthwise into (1/4-inch-thick) slices, and more.

Yes, Pork And Grilled Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork And Grilled Vegetable Salad

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