Vegetable Salad Recipe ∘ Grilled Eggplant and Asparagus Salad

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

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

Cooking Directions

1. Preheat grill for medium heat and lightly oil the grate.
2. Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
3. Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
4. 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.
5. Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.

Nutrition Facts

• calories194.5
• carbohydrateContent20.5 g
• cholesterolContent2.2 mg
• fatContent11.7 g
• fiberContent11.3 g
• proteinContent7.1 g
• saturatedFatContent2 g
• sodiumContent351.3 mg
• sugarContent9 g