Grilled Vegetale Salad
| Yield: | 6 Servings |
| Categories: | Salads |
| 1 | md | Red onion; cut into 3/4-inch thick slices |
| 1 | md | Eggplant; cut crosswise into 1-inch thick slices |
| 2 | lg | Red sweet peppers; cut into 3/4 inch thick rings |
| 1 | md | Zucchini; sliced lengthwise into 1/4 inch slices |
| 1 | md | Yellow squash; sliced lengthwise into 1/4 inch slices |
| 6 | Thin asparagus spears | |
| 1/4 | c | Olive oil |
| Fresh ground pepper;, to taste | ||
| Salt; (optional), to taste | ||
| 6 | c | Torn mixed greens (such as mesclun mix) |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Snipped fresh basil |
Advertisement