Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

    Advertisement
  • Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.

  • Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.

  • Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.

  • Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.

Nutrition Facts

195 calories; protein 7.1g; carbohydrates 20.5g; fat 11.7g; cholesterol 2.2mg; sodium 351.3mg. Full Nutrition
Advertisement