When piled high on a plate, a salad of grilled veggies is just as hearty as a slab of steak. Grilling the vegetables is a great way to bring out their full, rich flavor.
This salad is packed with thickly cut zucchini, eggplants, and peppers. A quick lemon vinaigrette adds a tart freshness and a sprinkling of goat cheese adds a lush creaminess. Serve with a cold beer and a chunk of grilled, crusty bread for a delicious dinner. To take a look at the recipe, read more. 1 garlic clove, halved Serves 4.
3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon fresh lemon juice
1/4 cup pine nuts
1 large onion, sliced 1/2 inch thick
2 small eggplants, sliced crosswise 1/2 inch thick
Two 6-ounce zucchini, sliced crosswise 1/2 inch thick
Two 6-ounce yellow squash, sliced crosswise 1/2 inch thick
Freshly ground pepper
1 red bell pepper
1 yellow bell pepper
1 large head romaine lettuce (1 1/4 pounds), quartered lengthwise
1/4 pound fresh goat cheese, crumbled (1 cup)
1 garlic clove, halved