Categories: Cook's Illustrated, grill, salad, 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
• Table salt and ground black pepper
• 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
• Table salt and 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)
• 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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