Ingredients
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves minced garlic
- Dash of dried basil
- Dash of dried oregano
- 4 slices zucchini
- 4 slices yellow squash
- 4 slices eggplant
- 1/2 red pepper, seeded
- 1 bunch arugula, rinsed and dried
- 3 leaves romaine, rinsed and dried
- Parmesan shavings
- Salt and pepper
Directions
In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings
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By grochlin_12023361
on August 06, 2009
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I served this as a compliment to another dish, and it was great. I made some changes though, that I thought worked really well. Instead of the pepper, I used corn. My guests said that was actually their favorite part. I used Japanese eggplant, which is smaller (I didn't want to buy a large eggplant. I cut up the veggies into smaller, more manageable pieces as well. I used half as much olive oil, which worked well (less fattening. I also decided to spice up the underlying romaine and arugala with some of the spices used on the veggies. Overall, it was a hit.
By sararosemac_5714086
Cape Elizabeth, ME
on July 03, 2006
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It was very very good and plan to make it again.
By mmlandsmann
on January 03, 2006
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I use a lot of different vegetables based on what I have on hand and what's in season. Left over steamed green beans, slices of carrots, fennel, asparagus - whatever suits your fancy.
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