Grilled Vegetable Salad

Submitted by Chef mariajane

"This is a great salad, dressing is just super!! Source: Cook's Country"

 

• Ready In: 12mins
• Ingredients: 19
• 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

1. For the Dressing: Whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2. 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.
3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
4. Place 3 bread slices on each large plate. Top bread with salad, then vegetable. Drizzle with remaining dressing; garnish with Parmesan. Serve.