Grilled Eggplant and Asparagus Salad

Description

Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.

Ingredients

• 32 asparagus spears, trimmed
• 2 small Italian eggplants, cut into 1/2-inch thick spears
• 4 tomatoes, sliced
• ½ teaspoon salt, or as needed
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and ground black pepper to taste
• 6 cups chopped romaine lettuce
• 2 cups chopped endive
• 2 tablespoons shredded Parmesan cheese, or more to taste

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 4