Grilled Vegetable Salad


1 zucchini, cut lengthwise and then into ½-inch slices
1 yellow squash, cut lengthwise and then into ½-inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 red onion, cut into ½-inch thick slices
1 tablespoon dried Italian seasoning (or a mixture of dried basil, oregano, and thyme)
1 bag (10 ounces) Hearts of Romaine salad blend

Balsamic Vinaigrette
4 tablespoons balsamic vinegar (or lemon juice)
2/3 cup extra virgin olive oil
Kosher salt


• Pre-heat a clean grill to medium.
• In a large bowl toss the zucchini, squash, eggplant, red bell pepper, red onion, ¼ cup balsamic vinaigrette (or lemon juice), and Italian seasoning until well coated. Marinate for 30 minutes.
• Season the vegetables with salt. Transfer vegetables, shaking off the excess marinade, to a grilling basket and grill until slightly charred, about 10 minutes per side. Place the vegetables in a large salad bowl and let cool to room temperature.
• Add the salad blend to the cooked vegetables and toss. Add the remaining balsamic vinaigrette to taste and gently toss. Divide among individual plates. Serve immediately.

Balsamic Vinaigrette
In a small bowl whisk together the vinegar and the olive oil until emulsified. Add salt, to taste.
Makes about 1 cup.

Tip: For an outdoor grill, grilling baskets help keep small-cut vegetables from falling through the grates. If you don’t own one, cut the vegetables into large pieces that are too big to fall through the grates. Once cool enough to handle, cut into bite-size portions. Or if you want to grill the vegetables inside, sear the vegetables on a grill pan or cast iron skillet.

Nutritional Information: