Grilled Vegetable Salad
Ready In: 12 mins
Serves: 6
Ingredients
DRESSING
- 1⁄4 cup olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon fresh thyme leave, minced
- table salt
- ground black pepper
SALAD
- 1 zucchini, sliced into 1/4 inch planks
- 1 eggplant, sliced into 1 inch rounds
- 2 red bell peppers, halved, seeded and pressed flat
- 1⁄2 cup olive oil
- table salt
- ground black pepper
- 1 red onion, cut into 1/2 inch rounds
- 1 baguette, sliced into 1 inch rounds
- 1⁄3 cup pine nuts, toasted
- 1 (7 ounce) bag mixed salad greens (about 12 cups)
- parmesan cheese, shaved for garnish
Directions
- For the Dressing: Whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
- For the Salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread, and up to 12 minutes for onions.
- Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
- Place 3 bread slices on each large plate. Top bread with salad, then vegetable. Drizzle with remaining dressing; garnish with Parmesan. Serve.
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