Grilled vegetables with greens and croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Dijon mustard |
| **REMAINING INGREDIENTS** | ||
| 8 | cups | Mesclun greens; dried thoroughly |
| 4 | Portobello mushrooms; (about 1 lb. total) | |
| Stemmed and cut into 1/2-inch-thick | ||
| ; slices | ||
| 2 | mediums | Sweet onions |
| Such as Vidalia or Walla Walla | ||
| (about 1 1/2 lbs. total) | ||
| Cut into 1/2-inch-thick rings | ||
| 1 | large | Red bell pepper |
| Cut into 1/2-inch-wide strips | ||
| 16 | Cherry and/or yellow pear tomatoes | |
| 1 | tablespoon | Extra-virgin olive oil |
| 8 | slices | Italian bread; (3/4-inch-thick) |
| 1 | medium | Clove garlic; cut in half |
| ½ | cup | Parmesan shavings; (1 oz.) |
| OR 1 cup grated Parmesan-flavored soy | ||
| Cheese | ||
Directions
VINAIGRETTE
4 SERVINGS. LACTO Prepare a hot charcoal fire or preheat gas grill on high.
Set a vegetable grill topper on rack to heat.
Vinaigrette: In small bowl, whisk together all vinaigrette ingredients along with 1 tablespoon water.
Place greens in large bowl and set aside. Spread mushrooms, onions, bell pepper and tomatoes on 2 baking sheets. Brush vegetables all over with oil and season with salt and pepper.
Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side. Transfer cooked vegetables to baking sheet. Grill bread alongside vegetables until lightly toasted. Immediately rub warm grilled bread with cut sides of garlic.
Add grilled vegetables and vinaigrette to greens and toss well. Divide salad among plates and sprinkle Parmesan shavings on top. Serve right away with garlic bread.
PER SERVING: 420 CAL.; 15G PROT.; 15G TOTAL FAT (3G SAT. FAT); 60G CARB.; 5MG CHOL.; 498MG SOD.; 10G FIBER Converted by MC_Buster.
By Kathleen <schuller@...> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 30 Converted by MM_Buster v2.0l.