Knife and Fork Grilled Vegetable Salad

Use a gas grill with lots of power- at least 40,000 BTUs for this hearty salad drizzled with lemon vinaigrette.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  garlic clove, halved
•  kosher salt
• 3  tablespoons extra virgin olive oil, plus more for brushing
• 1  tablespoon fresh lemon juice
• 1⁄4 cup pine nuts
• 1  large onion, sliecd 1/2 inch thick
• 2  small eggplants, sliced crosswise 1/2 inch thick
• 2 (6 ounce)  zucchini, sliced crosswise 1/2 inch thick
• 2 (6 ounce)  yellow squash, sliced crosswise 1/2 inch thick
•  fresh ground pepper
• 1  red bell pepper
• 1  yellow bell pepper
• 1  large head romaine lettuce, quartered lengthwise (1 1/4 pounds)
• 1⁄4 lb  fresh goat cheese, crumbled (1 cup)

Directions

1. Light a grill.
2. In a mortar, pound the halved garlic to a paste with 1 teaspoon salt- Stir in 3 tablespoons of the olive oil and the lemon juice.
3. In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
4. Thread the onion slices onto two parallel 10-inch skewers.
5. Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
6. Brush the bell peppers and lettuce with olive oil.
7. Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
8. The onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
9. Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
10. Put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
11. Pass the lemon vinaigrette at the table.