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Recipe courtesy of Food Network Kitchen

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Yield:: 2 servings

Level:: Easy

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.

My Private Notes

Name: Grilled Vegetable Salad
Yield: 2 servings
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

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Grilled Vegetable Salad

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