Grilled Veggies add great flavor to salads. My favorite combination is grilled corn and asparagus topped with chopped avocado and sun-dried tomatoes. Grilled Portobello mushrooms, zucchini, eggplant and red peppers are some other veggie choices you’ll want to try. I like to top it with a Balsamic Vinaigrette.
Grilled Veggie Salad
avocado, cubed or sliced
grilled asparagus, cut in 1/2 or 1/3′s
grilled japanese eggplant, sliced
grilled zucchini, sliced
roasted corn (yellow looks best), cut off the cob
sun-dried tomatoes, sliced and packed in oil
scallions, chopped
romaine lettuce (use hearts of romaine, it is so much better than regular romaine), chopped
*Portobello mushrooms (optional), sliced
Grill any or all of the veggies. Mix all except avocado in bowl with lettuce and balsamic dressing. Top with avocado and serve.
