Grilled Vegetable Salad And Garlic Bread

Recipe Ingredients

1		Spicy Yogurt Marinade or
		Lemon Herb Marinade - (see recipe)
1		Eggplant - cut 1/4"-thk slices, (large)
		Then slices halved
2		Sweet onions - (abt 1/2 lb) - cut 1/2"-thk slices (medium)
		= (such as Vidalia or Walla Walla)
1		Red bell pepper - cut 1/2" wide strips (large)
16		Cherry tomatoes
8		Italian bread, 3/4" thick
1		Garlic clove - cut in half
		Olive oil - for drizzling
8 cups	1896ml	Mesclun greens
1 cup	237ml	Parmesan shavings - (2 oz)
		= (or 1/4 cup grated Parmesan cheese)
		Balsamic Dressing
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Dijon mustard

Recipe Instructions

Prepare marinade in large shallow bowl. Add eggplant, onions, bell pepper and tomatoes, stirring to coat. Let vegetables marinate 30 minutes or up to 3 hours.

Prepare hot charcoal fire or preheat gas grill on high. Set fine-meshed grill rack on top to heat.

Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side. Transfer vegetables to baking sheet when they are done. Grill bread alongside vegetables until lightly toasted. Immediately rub warm grilled bread with cut sides of garlic and drizzle with a little olive oil.

To make dressing, in small bowl, whisk together dressing ingredients. Season to taste with salt and pepper.

Place greens in large bowl. Add grilled vegetables and dressing and toss well. Divide salad among serving plates and sprinkle Parmesan shavings on top. Serve immediately with garlic bread on side.

This recipe yields 4 servings.

Per Serving: 450 Cal; 18g Prot; 14g Total Fat (4 Sat. Fat); 69g Carb.; 10mg Chol; 630mg Sod.; 11g Fiber.

Source:
Vegetarian Times, June 2002

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