Grilled Vegetable Salad
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 1 large red onion, cut into ¾ inch rounds
- 12 baby beets, stems trimmed to 1", peeled, halved lengthwise
- 3 small zucchini, each cut lengthwise into 4 slices
- 3 Japanese eggplants, each cut lengthwise into 4 slices
- 2 large red bell peppers, cut into 1" wide strips
Note: any variety of similar vegetables will do
- 6 slices country style French bread
- Additional olive oil
- 10 cups mixed baby greens
- 4 large tomatoes, sliced
- 3 tbs. chopped fresh basil
- 2 tbs. Chopped fresh chives or green onions
- 1 tbs. Chopped fresh marjoram
- ¾ cup chilled, crumbled feta cheese (about 3 ounces)
- ½ cup freshly grated Pecorino Romano cheese (about 2 ounces)
- ¾ cup brine-cured black olives (such as Kalamata)
- Prepare barbecue (medium high heat).
- Whisk ¾ cup oil and vinegar in medium bowl to blend.
- Place vegetables to grill on baking sheet. Brush both sides with some vinaigrette. Sprinkle with salt and pepper.
- Grill until just cooked (vegetables can be grilled 1 hour ahead. Let stand at room temperature).
- Brush bread with additional oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
- Arrange greens on large platter.
- Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper.
- Arrange grilled vegetables atop greens around edge of platter.
- Drizzle remaining vinaigrette over tomatoes and vegetables with herbs.
- Sprinkle tomatoes with feta cheese.
- Sprinkle Romano cheese over all.
- Garnish with olives - serve with bread.