Grilled Vegetable Salad

I made my first attempt at baking GF French bread. I got the recipe from the cook book “Gluten Free on a Shoe String.” If you have not checked out her website or books, I highly recommend it!  The bread came out pretty decent.

This recipe is another oldie but goodie. It makes me long for the farmers market, but I walked by eggplant in the store yesterday, and it looked really good considering it is January. You can serve the vegetables over a baguette, hence the need to make French bread, or another bread of your choice.

  • 1/4 cup EVOO
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp minced fresh thyme
  • 1 zucchini sliced
  • 1 eggplant sliced into 1 inch rounds
  • 2 bell peppers, sliced and pressed flat
  • 1 red onion
  • 1 baguette, sliced
  • 1/3 pine nuts
  • mixed salad greens

Parmesan for garnish

Whisk dressing ingredients in a bowl. Toss vegetables with 3 tbsp of dressing in bowl and season with salt and pepper. Grill vegetables and bread.

Place bread on plate and top with greens and grilled vegetables. Drizzle remaining dressing and garnish with cheese.

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This entry was posted in Eggplant, Salad, Side Dish. Bookmark the permalink.

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