Romaine Salad with Grilled Vegetables
This light entrée salad makes a great one-course lunch.
Serves 2-3
1 head Romaine lettuce, washed and chopped into bite-sized pieces
1 small Eggplant, sliced
1 medium Yellow squash, sliced
4 slices Red onion
1 medium Red bell pepper
1 large Portabella mushroom, sliced
½ cup Olive oil
½ teaspoon Basil
½ teaspoon Oregano
1 teaspoon Garlic, minced
-Combine the oil, basil, oregano and garlic in a large bowl. Toss in the sliced vegetables. Marinate for 5 minutes. Place on a hot grill and cook until just soft. Allow to
slightly. Arrange the Romaine on large plates. Divide the vegetables on the plates. Top with your favorite vinaigrette.
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