This colorful salad is hearty enough for a main course dish.
Williams-SonomaTips
If you don't have a grill, use a broiler!
ingredients
- 1 largeeggplant,
cut lengthwise into thick slices
- 3yellow summer squash,
cut lengthwise into thick slices
- 1/4 cup(s)olive oil
- 3 tbspolive oil
- 1/4 tspsalt
- salt,
to taste
- fresh ground pepper,
to taste
- 1/2 tspdried oregano
- 1 tbspbalsamic vinegar
- 1 tspdijon mustard
- 4tomatoes,
cored and quartered
- 3 ounce(s)mixed baby greens
- 2/3 cup(s)goat cheese,
crumbled
Instructions
- Grill the vegetables: Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler.
- Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 Tbs. olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.
- View full recipe at Williams-Sonoma