- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- 1/2 of Head Cauliflower
- 3/4 Cup Diced Cucumber
- 1/2 Cup Feta crumbled
- 1 1/2 Tbsp Olive Oil
- Salt and Pepper to taste
- 2 Tbsp Balsamic Salad Dressing
- 1/4 Cup Fresh Basil chopped
- 1/4 Cup Fresh Parley chopped
Preheat your bbq or oven to 400 F. (if your bbq doesn't have a thermometer, just preheat it on medium low heat for 4 - 5 minutes)
Chop the peppers and cauliflower into 1 inch pieces. Place the vegetables into a mixing bowl and drizzle with the olive oil. Season with salt and pepper, then mix until the vegetables are fully coated in the oil. Spread the veggies onto a cookie sheet or bbq safe roasting pan.
Place the pan onto the top rack of your bbq or into a preheated oven. Roast the vegetables for 7 - 8 minutes or just until tender. Remove from the heat and let cool completely. (Once the veggies have cooled enough... put them into the refrigerator)
Dice up the cucumber and chop the fresh herbs. Add both to the mixing bowl with the cooled vegetables. Then cover with the balsamic dressing and feta cheese. Mix until the salad is fully coated in the dressing. Garnish with a piece of fresh parsley or basil.
Calories: 66kcal | Carbohydrates: 3.8g | Protein: 2.1g | Fat: 5g | Fiber: 1.3g