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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is a great salad, dressing is just super!! Source: Cook's Country Ingredients:
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 |
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.
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