Grilled Eggplant and Asparagus Salad

Grilled Eggplant and Asparagus Salad

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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Ingredients

20 m servings 195 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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

This needed just a tad more oil and vinegar in my opinion but other than that it was perfect as written! Neither me or the hubs are big on eggplant but loved it in this. It kinda dries out and g...

I put the veggies in a foil packet and put on the grill. It was great! Afterwards, I put the hot veggies on uncooked spinach leaves and topped it with Balsamic Vin. dressing. It was really go...

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