pat's Recipe

Grilled Garden Salad

Category: SALADS

1 small eggplant, cut into 1/4-inch rounds
1 lb asparagus, trimmed
3 tomatoes, halved
5 pattypan or baby summer squashes, halved if
large
2 heads of radicchio, quartered
1 medium red onion, cut into 1/2-inch rings
1 red bell pepper, quartered, seeds and ribs
removed
1 yellow bell pepper, quartered, seeds and
ribs removed
1 portobello mushroom cap, cut into 1/2-in
slices
1/2 cup olive oil, for brushing
salt and freshly ground pepper, to taste
1 tsp fresh lemon juice
1 1/2 tsp fresh thyme leaves

Preheat grill to medium. Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary, depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt and pepper, and toss. Serve warm or at room temp.

serves 4

you can add or substitute other seasonal vegetables to this simple salad as you desire.