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Grilled Eggplant and Asparagus Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
yao-ming

yao-ming

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

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
  3. Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
  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.
  5. Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
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Reviews

Terra-Matris
0

Terra-Matris

2/18/2013

My whole family loved this...i added artichoke hearts, grape tomatoes and kale...it seems that it just fits no matter what you blend.

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