Grilled Vegetable Salad



1/4 cup olive oil
3 tablespoons balsamic vinegar
2 cloves minced garlic
Dash of dried basil
Dash of dried oregano
4 slices zucchini
4 slices yellow squash
4 slices eggplant
1/2 red pepper, seeded
1 bunch arugula, rinsed and dried
3 leaves romaine, rinsed and dried
Parmesan shavings
Salt and pepper

1. In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings .

4 servings

Cathy Lowe Recipe