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Grilled Eggplant Salad
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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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