Knife and Fork Grilled Vegetable Salad

Name: Knife and Fork Grilled Vegetable Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 garlic clove, halved; kosher salt; 3 tablespoons extra virgin olive oil, plus more for brushing; 1 tablespoon fresh lemon juice; 1/4 cup pine nuts; 1 large onion, sliecd 1/2 inch thick; 2 small eggplants, sliced crosswise 1/2 inch thick; 2 (6 ounce) zucchini, sliced crosswise 1/2 inch thick; 2 (6 ounce) yellow squash, sliced crosswise 1/2 inch thick; fresh ground pepper; 1 red bell pepper; 1 yellow bell pepper; 1 large head romaine lettuce, quartered lengthwise (1 1/4 pounds); 1/4 lb fresh goat cheese, crumbled (1 cup)

Submitted by BeccaB3c

"Use a gas grill with lots of power- at least 40,000 BTUs for this hearty salad drizzled with lemon vinaigrette."

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Ready In:: 35mins
Ingredients:: 14
Serves:: 4

ingredients

1 garlic clove, halved
kosher salt
3 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoon fresh lemon juice
¹⁄₄ cup pine nuts
1 large onion, sliecd 1/2 inch thick
2 small eggplants, sliced crosswise 1/2 inch thick
2 (6 ounce) zucchini, sliced crosswise 1/2 inch thick
2 (6 ounce) yellow squash, sliced crosswise 1/2 inch thick
fresh ground pepper
1 red bell pepper
1 yellow bell pepper
1 large head romaine lettuce, quartered lengthwise (1 1/4 pounds)
¹⁄₄ lb fresh goat cheese, crumbled (1 cup)

directions

Light a grill.
In a mortar, pound the halved garlic to a paste with 1 teaspoon salt- Stir in 3 tablespoons of the olive oil and the lemon juice.
In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
Thread the onion slices onto two parallel 10-inch skewers.
Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
Brush the bell peppers and lettuce with olive oil.
Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
The onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
Put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
Pass the lemon vinaigrette at the table.