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Categories:
dressing olive oil garlic lemon juice balsamic vinegar mustard thyme salt ground black pepper Salad zucchini eggplant red bell peppers olive oil salt ground black pepper red onion baguette pine nuts mixed salad greens Parmesan cheese
Viewed: 30 - Published at: 7 years agoIngredients
- DRESSING
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fresh thyme leave, minced
- table salt
- ground black pepper
- SALAD
- 1 zucchini, sliced into 1/4 inch planks
- 1 eggplant, sliced into 1 inch rounds
- 2 red bell peppers, halved, seeded and pressed flat
- 1/2 cup olive oil
- table salt
- ground black pepper
- 1 red onion, cut into 1/2 inch rounds
- 1 baguette, sliced into 1 inch rounds
- 1/3 cup pine nuts, toasted
- 1 (7 ounce) bag mixed salad greens (about 12 cups)
- parmesan cheese, shaved for garnish
Method
- For the Dressing: Whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
- For the Salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread, and up to 12 minutes for onions.
- Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
- Place 3 bread slices on each large plate. Top bread with salad, then vegetable. Drizzle with remaining dressing; garnish with Parmesan. Serve.
