Knife And Fork Grilled Vegetable Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 garlic clove, halved
• kosher salt
• 3 tablespoons extra virgin olive oil, plus more for brushing
• 1 tablespoon fresh lemon juice
• 1/4 cup pine nuts
• 1 large onion, sliecd 1/2 inch thick
• 2 small eggplants, sliced crosswise 1/2 inch thick
• 2 (6 ounce) zucchini, sliced crosswise 1/2 inch thick
• 2 (6 ounce) yellow squash, sliced crosswise 1/2 inch thick
• fresh ground pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large head romaine lettuce, quartered lengthwise (1 1/4 pounds)
• 1/4 lb fresh goat cheese, crumbled (1 cup)

Recipe

• 1 light a grill.
• 2 in a mortar, pound the halved garlic to a paste with 1 teaspoon salt- stir in 3 tablespoons of the olive oil and the lemon juice.
• 3 in a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
• 4 thread the onion slices onto two parallel 10-inch skewers.
• 5 put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
• 6 brush the bell peppers and lettuce with olive oil.
• 7 grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
• 8 the onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
• 9 scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
• 10 put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
• 11 pass the lemon vinaigrette at the table.