Grilled Eggplant and Asparagus Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing. Ingredients:
32 asparagus spears, trimmed |
2 small italian eggplants, cut into 1/2-inch thick spears |
4 tomatoes, sliced |
1/2 teaspoon salt, or as needed |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
salt and ground black pepper to taste |
6 cups chopped romaine lettuce |
2 cups chopped endive |
2 tablespoons shredded parmesan cheese, or more to taste |
Directions:
1. Preheat grill for medium heat and lightly oil the grate.
2. Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
3. Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
4. Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
5. Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
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