Grilled Veggie Salad

This is pretty self explanatory, guys... this is delicious with anything and everything, and pretty healthy to boot. Plus, if you don't have a grill, broiling in the oven works just as well, just make sure to cut the zucchini a little thicker so they don't disintegrate (I didn't even flip them in the broiler).

Grilled Veggie Salad

1 eggplant
4-5 medium zucchini
1 bunch of asparagus

grape tomatoes
feta cheese
olive oil
balsamic vinegar

Slice the zucchini and eggplant, and cut the asparagus spears into thirds. Toss it all with about 2 tbsp olive oil and some salt and pepper. Lay these guys out on a baking sheet and place under a preheated broiler (I ended up broiling each vegetable individually). The eggplants take about 5 minutes per side, the zucchini will take about 6 - 7 minutes total, and the asparagus are done in a flash, about 3- 4 minutes. The best thing to do is watch and check often, since ovens can vary.

Once those guys are grilled let them cool down completely. Chop the eggplant and zucchini into smaller pieces and toss with the asparagus. Next, I use halved grape tomatoes and sprinkle on some feta cheese. Finally, I toss it all with some balsamic vinegar, olive oil, and salt and pepper to taste...



That is one lunch/snack/side item that will not go unnoticed