Grilled Vegetable Salad With Shaved Parmesan

Course : Grilled Vegetables
Serves: 8
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1/4 Cup olive oil
1 dash red pepper flakes
2 medium Japanese eggplants -- halved lengthwise
1 medium red bell pepper -- halved lengthwise and seeded
1 Small red onion -- cut into 1/8-inch slices
1 medium zucchini -- halved lengthwise
1 medium yellow summer squash -- halved lengthwise
1/4 Pound wedge Parmesan
1 medium carrot -- diced fine
1 medium celery stalk -- diced fine
1 Head radicchio -- diced fine
4 Cups frisee or curly endive
---Lemon Oregano Vinaigrette (recipe follows)
1 small shallot -- peeled and diced fine
1 Teaspoon Dijon-style mustard
1 Teaspoon minced fresh oregano
2 medium juice of 2 lemons
1/2 Cup olive oil
1 Teaspoon Tabasco Sauce

Preparation / Directions:

Preheat a grill until hot. In a small bowl combine oil and pepper flakes and brush over halved and sliced vegetables. Grill vegetables for 2 to 3 minutes per side or until soft. Cool. With a vegetable peeler, shave half of Parmesan into "shingles." Grate remaining Parmesan. In a large salad bowl toss grilled vegetables, diced vegetables, frisée and 3 tablespoons grated Parmesan with vinaigrette. Garnish with shaved Parmesan. Lemon Oregano Vinaigrette In a bowl whisk shallot, mustard, oregano and 1/2 of lemon juice until combined well. Add oil slowly, whisking vigorously. Add remaining juice and season with salt and pepper and jalapeño. Add oil, a little at a time, blending after each addition until sauce coats back of a spoon. Add Tabasco and salt and pepper to taste.


Nutritional Information:

201 Calories (kcal); 20g Total Fat; (88% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 18mg Sodium

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