Grilled Vegetable Salad

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon fresh thyme leave, minced
• table salt
• ground black pepper
• 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
• table salt
• ground black pepper
• 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)
• parmesan cheese, shaved for garnish

Recipe

• 1 for the dressing: whisk the 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 vegetable. drizzle with remaining dressing; garnish with parmesan. serve.