Grilled Vegetable Salad by Nancy T. Maar
This is a very Mediterranean dish. It's also very good for you and pretty to serve. You can serve the grilled veggies over pasta instead of lettuce.
Yields 6 servings; serving size 1 cup
Calories: 163.33
Protein: 4.46 grams
Carbohydrates: 9.36 grams
Sugar: 4.77 grams
Fat: 13.10 grams
Salt and freshly ground pepper to taste
½ cup olive oil
Juice of ½ lemon
3 Japanese eggplants, halved
4 medium zucchini, trimmed and quartered lengthwise
2 yellow peppers, quartered and cored, seeds and membranes removed
6 plum tomatoes, cored and halved lengthwise
½ cup freshly grated Parmesan cheese
3 cups romaine lettuce
½ cup arugula
Lemon-Herb Dressing (page 244), to taste
Heat a grill to medium high. Salt and pepper the vegetables on both sides. Whisk the oil and lemon juice together and brush the vegetables on both sides.
Grill for about 3 minutes per side, looking for grill marks on the eggplant and zucchini. Sprinkle with cheese.
Serve over the greens. Dress the greens in Lemon-Herb Dressing if desired.
Grilling Vegetables
If you make a lot of vegetables, you can always make a great salad or pasta sauce. Try grilling vegetables with sprigs of fresh mint, basil, or oregano. This is ideal for a late summer treat when everything is in season and gardens are bursting.
