 | | Directions | - Preheat grill to medium-high.
- Place all sliced vegetables in large bowl or on a large baking sheet.
- In a small mixing bowl, whisk together olive oil, vinegar, salt and pepper. Pour over vegetables, toss to coat.
- Place single layer of vegetables in a grill pan on the grill. Grill until tender, turning once. Beets take 6 minutes each side, squash, zucchini, eggplant take approximately 4-5 minutes each side, just until crisp tender. Onions and pepper take 6-7 minutes each side.
- Place mixed greens on a large serving platter. Arrange grilled vegetables and black olives around edge of platter over greens.
- Whisk together olive oil and vinegar, drizzle over platter of vegetables.
- Sprinkle with green onions and cheeses.
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Prep Time: 60 minutes
Cook Time: 10 minutes
Container: small mixing bowl, grill
Servings: 10
Serving Size: 1 cup
|  | | Ingredients | | - | | 8 cups mixed baby greens (1 ready mix bag) |
| - | | 1/2 baby fresh spinach, rinsed, dried |
| - | | 1/2 cup pitted black olives |
| - | | fresh basil leaves, whole or chopped |
| - | | 2 green onions, chopped |
| - | | 1/2 cup crumbled feta or goat cheese |
| - | | 1/2 cup parmesan or romano cheese, shredded |
| - | | 1/4 cup olive oil |
| - | | 2 tablespoons balsamic vinegar |
| - | | salt and pepper to taste |
| - | | ASSORTMENT GRILLED BALSAMIC VEGETABLES |
| - | | 3 fresh beets, trimmed and cut into 1/4 |
| - | | 2 large red peppers, seeded, cut into 1/2 |
| - | | 2 small zucchini, unpeeled, cut ends off and cut lengthwise into 4 slices |
| - | | 2 small yellow squash, cut ends off and cut lenthwise into 4 slice |
| - | | 1 small eggplant, unpeeled, cut ends off, slice lengthwise into 4-5 slices |
| - | | 1 red onion, skinned, cut into 1/2 |
| - | | DRESSING FOR VEGETABLES: |
| - | | 1/4 cup olive oil |
| - | | 2 tablespoons balsamic vinegar |
| - | | salt and pepper to taste |
| - | | DRESSING FOR SALAD: |
| - | | 1/2 cup olive oil |
| - | | 3 tablespoons balsamic vinegar |
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