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Category: SALADS
Prep Time: Cook Time: Total Time:
Serves 6
Dressing
1/4 cup olive oil
3 cloves garlic , minced
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme leaves
Salad
1 zucchini , sliced into 1/4-inch planks
1 eggplant , sliced into 1-inch rounds
2 red bell peppers , halved, seeded, and pressed flat
1/2 cup olive oil
1 red onion , cut into 1/2-inch rounds
1 baguette , sliced into 1-inch rounds
1/3 cup pine nuts , toasted
1 (7-ounce) bag mixed salad greens (about 12 cups)
Shaved Parmesan cheese for garnish
1. For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2. For the salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread and up to 12 minutes for onions.
3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
4. Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing; garnish with Parmesan. Serve.
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Grilled Vegetable Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
Serves 6
Dressing
1/4 cup olive oil
3 cloves garlic , minced
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme leaves
Salad
1 zucchini , sliced into 1/4-inch planks
1 eggplant , sliced into 1-inch rounds
2 red bell peppers , halved, seeded, and pressed flat
1/2 cup olive oil
1 red onion , cut into 1/2-inch rounds
1 baguette , sliced into 1-inch rounds
1/3 cup pine nuts , toasted
1 (7-ounce) bag mixed salad greens (about 12 cups)
Shaved Parmesan cheese for garnish
1. For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2. For the salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread and up to 12 minutes for onions.
3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
4. Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing; garnish with Parmesan. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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