Grilled Eggplant and Asparagus Salad

Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 195 Calories

Ingredients

• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 4 tomatoes, sliced
• 6 cups chopped romaine lettuce
• 2 tablespoons shredded Parmesan cheese, or more to taste
• 32 asparagus spears, trimmed
• 2 small Italian eggplants, cut into 1/2-inch thick spears
• ½ teaspoon salt, or as needed
• 2 cups chopped endive

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.

Step 3

Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.

Step 4

Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.

Step 5

Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.