“Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.” - by yao-ming
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat grill for medium heat and lightly oil the grate.
- Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
- Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
- 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.
- Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
Nutrition
Amount Per Serving (4 total)
- Calories
- 195 cal
- 10%
- Fat
- 11.7 g
- 18%
- Carbs
- 20.5 g
- 7%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"My whole family loved this...i added artichoke hearts, grape tomatoes and kale...it seems that it just fits no matter what you blend...." See more"
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