Romaine Salad with Grilled Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This light entree salad made a great one-course lunch for me. Got this recipe from an Indian magazine for women called Femina. Ingredients:
1 head romaine lettuce, washed and chopped into bite-sized pieces |
1 small eggplant, sliced |
1 medium yellow squash, sliced |
4 slices red onions |
1 medium red bell pepper |
1 large portabella mushroom, sliced |
1/2 cup olive oil |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1 teaspoon garlic, minced |
Directions:
1. Combine the oil, basil, oregano and garlic in a large bowl.
2. Toss in the sliced vegetables.
3. Marinate for 5 minutes.
4. Place on a hot grill and cook until just soft.
5. Allow to cool slightly.
6. Arrange the Romaine on large plates.
7. Divide the vegetables on the plates.
8. Top with your favorite vinaigrette.
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