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Grilled Vegetable Salad Recipe

"Your guests will ask for seconds when you serve this SIMPLE vegetable salad recipe!"

Grilled Vegetable Salad recipe

Grilled Vegetable Salad

3/4 cup		olive oil, plus additional olive oil for bread
1/4 cup		balsamic vinegar
1		red onion, sliced
12		baby beets, peeled and halved lengthwise
3		small zucchinis, cut lengthwise into 4 slices each
3		japanese eggplants, each sliced lengthwise into 4 slices
2		red bell peppers
6		slices sour dough bread
10 cups		mixed baby greens
4		tomatoes, sliced
3 Tbs		each fresh basil, marjoram and chives
3/4 cup		crumbled goat cheese
1/2 cup		grated parmesan cheese

1	Whish 3/4 cup olive oil with the vinegar in a large bowl. Place the onion through the peppers in the bowl and toss to coat. Let marinate for 30 minutes.
2	Grill vegetables until tender, about 10 minutes, either under the broiler, on the BBQ or on your griddler. Brush the bread with additional olive oil and grill until toasted.
3	Arrange the greens on a large platter and top with the tomatoes. Top with the grilled vegetables and then add the cheeses. Chop the herbs and sprinkle over all. Serve with the grilled bread.

Servings: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

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