Whatevs BBQ Veg Salad over Black Beans

This is one of my go-to meals.  Use whatever you have in your veggie drawer and follow the general idea here.  This particular mix is super good as is though!

BBQ Veg Salad over Black Beans

1 medium squash, sliced into 1/4 inch slices

2 large red bell peppers, large slices

2 Japanese eggplants, cut the long way into 1/4 inch slices

1 oz non-fat feta

for the vinaigrette:

1 TBS olive oil

3 TBS red wine vinegar

juice of 1/2 lemon

1 TBS Dijon mustard

3 cloves of garlic, minced

1 tsp salt

1 tsp black pepper

Combine your vinaigrette in a large bowl, whisking ingredients thoroughly.   Toss your sliced veggies in the vinaigrette. Reserving the remainder of the dressing one you remove them, BBQ your veggies over medium heat for about 15 minutes, turning after 10. Veggies will be slightly blackened when done.  Allow to cool, then chop into 1/4 inch pieces.  Return veggies to reserved vinaigrette, toss with feta.

Served over warmed black beans seasoned with garlic, salt, and pepper.

Calories will vary with veg used, but you are looking at about 110 per cup, not including beans.

 

Eric's Dinner: Juice.