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Prep Time: 14 Minutes Cook Time: 10 Minutes |
Ready In: 24 Minutes Servings: 1 |
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Ingredients:
4 plum or small heirloom tomatoes, halved |
2 medium zucchini, cut lengthwise into 4 slices |
2 medium yellow squash, cut lengthwise into 4 slices |
2 baby eggplant, cut lengthwise into 4 slices |
1 large red bell pepper, seeded and cut into 4 wedges |
1 large red onion, cut into thick slices |
1 pound asparagus |
2 tablespoons olive oil |
1/2 teaspoon salt |
6 cups mixed salad greens |
pistachio vinaigrette |
crumbled goat cheese |
Directions:
1. Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.
2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.
3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.
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