Grilled Eggplant and Asparagus Salad

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

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...


Ingredients

  • 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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