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Total Time:
Prep Time: 14 min
Cook Time: 10 min

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Ingredients

For 1 Servings

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4 plum or small heirloom tomatoes, halved
2 medium zucchini , cut lengthwise into 4 slices
2 medium yellow squash , cut lengthwise into 4 slices
2 baby eggplant , cut lengthwise into 4 slices
1 large red bell pepper, seeded and cut into 4 wedges
1 large red onion , cut into thick slices
1 lb asparagus
2 tbsp olive oil
1/2 tsp salt
6 cups mixed salad greens
pistachio vinaigrette
crumbled goat cheese

Directions

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1 Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.
2 Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.
3 Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

Directions

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1. Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.

2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.

3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

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