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zucchini olive oil salt spinach leaves sugar snap peas mixed red radishes red onions olives vinaigrette red peppers tomatoes capers
Viewed: 49 - Published at: 6 years agoIngredients
- 8 each zucchini, trimmed, cut into 1/2-inch-thick lengthwise slices
- 4 fl oz olive oil
- to taste salt and black pepper
- 1 qt. spinach leaves, chiffonade
- 1 qt. sugar snap peas
- 1 qt. mixed red and yellow grape tomatoes, cut in half
- 1 qt. radishes, thinly sliced
- 2 cups red onions, julienned
- 2 cups pitted Kalamata olives, cut in half
- 2 cups KRAFT Greek Vinaigrette
- 1-1/3 cups roasted red peppers, julienned
- 1-1/3 cups sun-dried tomatoes, chopped
- 1/4 cup capers
Method
- Brush zucchini with oil; season with salt and pepper.
- Grill several minutes or until crisp-tender.
- Cut into 1-inch-long pieces; place in large bowl.
- Add remaining ingredients; mix lightly.
