Grilled Eggplant and Asparagus Salad

Grilled Eggplant and Asparagus Salad

Grilled eggplant and asparagus are tossed with a romaine-endive salad and dressed with a simple balsamic vinaigrette.

Rated 4.7 from 3 votes

Prep Time

10M

Total Time

20M

Servings

4 servings

What You Need

32 asparagus spears, trimmed

2 small Italian eggplants, cut into 1/2-inch thick spears

4 tomatoes, sliced

1/2 teaspoon salt, or as needed

3 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and ground black pepper to taste

6 cups chopped romaine lettuce

2 cups chopped endive

2 tablespoons shredded Parmesan cheese, or more to taste

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Instructions

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.

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