Grilled Eggplant and Asparagus Salad recipe
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- 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
Nutrition Info
- 194.5 caloriescarbohydrate: 20.5 gcholesterol: 2.2 mgfat: 11.7 gfiber: 11.3 gprotein: 7.1 gsaturatedFat: 2 gservingSize: -sodium: 351.3 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Eggplant and Asparagus Salad
Directions
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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.