Grilled Eggplant and Asparagus Salad

Name: Grilled Eggplant and Asparagus Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 32 asparagus spears, trimmed; 2 Tbsps balsamic vinegar; 2 smalls Italian eggplants, cut into 1/2-inch thick spears; 473 milliliters chopped endive; 4 servings salt and ground black pepper to taste; 3 Tbsps olive oil; 2 Tbsps shredded Parmesan cheese, or more to taste; 1 liters chopped romaine lettuce; 4 tomatoes, sliced

Grilled Eggplant and Asparagus Salad might be just the side dish you are searching for. One serving contains 231 calories, 8g of protein, and 12g of fat. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and primal diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 20 minutes. A mixture of salt and ground pepper, balsamic vinegar, endive, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat grill for medium heat and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.

Ingredients you will need

Asparagus

Eggplant

Tomato

Salt

Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.

Ingredients you will need

Vegetable

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper