GRILLED EGGPLANT AND ASPARAGUS SALAD

Grilled Eggplant and Asparagus Salad image

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

Provided by yao-ming

Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

32 asparagus spears, trimmed
2 small Italian eggplants, cut into 1/2-inch thick spears
4 tomatoes, sliced
½ teaspoon salt, or as needed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
6 cups chopped romaine lettuce
2 cups chopped endive
2 tablespoons shredded Parmesan cheese, or more to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
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 : Calories 194.5 calories, Carbohydrate 20.5 g, Cholesterol 2.2 mg, Fat 11.7 g, Fiber 11.3 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 351.3 mg, Sugar 9 g