Grilled Vegetable Salad with Zesty Dressing
4 slices bread, crusts removed, cubed
1 Preheat oven to 400 F. Preheat grill to a high heat.
3 baby eggplant, sliced
1 red pepper or green pepper, cut into thick slices
2 tablespoons olive oil
lettuce leaves of your choice
1 onion, thinly sliced
2 ounces grated parmesan cheese
1/3 cup olive oil
1 tablespoon cider vinegar
1 clove garlic, crushed
2 tablespoons lemon juice
2 teaspoons worcestershire sauce
freshly ground black pepper
2 Place bread cubes on a baking tray. Bake for 10 minutes or until golden and crisp. Cool.
3 Brush eggplant and red pepper with oil. Grill, for 10 minutes each side or until golden and tender. Cool.
4 Arrange lettuce leaves on serving plates. Top with equal amounts of vegetables and onion.
5 To make dressing, place oil, vinegar, garlic, lemon juice, worcestershire sauce, a dash of tabasco sauce and black pepper to taste in a screw top jar and shake well to combine.
6 Just prior to serving, drizzle dressing over salad. Scatter with croutons and parmesan cheese.
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