The Pioneer Woman Tasty Kitchen
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Grilled Eggplant Salad

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Level: Easy

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Description

The eggplant and squash are simply grilled with a bit of olive oil, vinegar, and a hint of thyme to enhance the natural flavors without altering them too much. Combine with squash, some fresh garden tomatoes, goat cheese, and few toasted almonds and you have a healthy, veggie-forward lunch or dinner!

Ingredients

  • 1 whole Medium Yellow Squash, Sliced
  • 1 whole Medium Eggplant, Sliced
  • 2 Tablespoons Olive Oil, Plus A Little More For Salad
  • Balsamic Vinegar, For Brushing On Vegetables And For The Salad
  • 6 sprigs Thyme
  • 4 cups Mixed Greens
  • ¼ cups Toasted Almonds
  • 1 whole Medium Tomato, Cut Into Wedges
  • ¼ cups Goat Cheese

Preparation

Heat grill or grill pan over medium heat.

Coat squash and eggplant with olive oil and set on grill. Brush a thin layer of balsamic vinegar on the top side of each slice and add sprigs of thyme. Grill until eggplant and squash become soft, about 3-5 minutes per side.

While the eggplant and squash cook, divide greens, almonds, tomato wedges, and goat cheese into 2 bowls.

Add eggplant and squash to the salad and drizzle with a touch more oil and vinegar (the grilled veggies will also add dressing, so use conservatively at first).

Serve immediately, and enjoy!

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