Grilled Eggplant Salad

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 Instructions

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!