Romaine Salad with Grilled Vegetables

Mini Ravindran's Note:

This light entree salad made a great one-course lunch for me. Got this recipe from an Indian magazine for women called Femina.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 1

• 1 head romaine lettuce , washed and chopped into bite-sized pieces
• 1 small eggplant , sliced
• 1 medium yellow squash , sliced
• 4 slices red onions
• 1 medium red bell pepper
• 1 large portabella mushroom , sliced
• ½ cup olive oil
• ½ teaspoon basil
• ½ teaspoon oregano
• 1 teaspoon garlic , minced

Directions:

1. Combine the oil, basil, oregano and garlic in a large bowl.
2. Toss in the sliced vegetables.
3. Marinate for 5 minutes.
4. Place on a hot grill and cook until just soft.
5. Allow to cool slightly.
6. Arrange the Romaine on large plates.
7. Divide the vegetables on the plates.
8. Top with your favorite vinaigrette.

Reviews

[Miss Annie in Indy]

What a wonderful salad. I marinated overnight and fixed on my Forman Grill. So quick and easy (my kind of recipe)! I made just as directed except for the eggplant (I didn't have any), but it didn't need it. Served with a splash of red wine vinegar and salmon. Made a beautiful presentation. I think fresh lemon juice would also taste great. This is enough for 4 servings as a side. Thanks for posting Mini.