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.

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