Grilled Vegetable Salad

(from 226-2tone’s recipe box)

Serves 6

Source: Cook's Country June/July 2006 (from RecipeThing user Bethany)

Categories: Vegetables

Ingredients

  • Dressing:
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced fresh thyme leaves
  • Salad:
  • 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
  • 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)
  • Shaved Parmesan cheese for garnish

Directions

  1. For the dressing: Whisk 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 vegetables. Drizzle with remaining dressing; garnish with Parmesan. Serve.

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