Categories: Vegetables
Ingredients
- Dressing:
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced fresh thyme leaves
- 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
- 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)
- Shaved Parmesan cheese for garnish
Directions
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For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
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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.
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Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
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Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing; garnish with Parmesan. Serve.