Grilled Eggplant and Asparagus Salad recipe

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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

Nutrition Info

194.5 calories
carbohydrate: 20.5 g
cholesterol: 2.2 mg
fat: 11.7 g
fiber: 11.3 g
protein: 7.1 g
saturatedFat: 2 g
servingSize: -
sodium: 351.3 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -


  1. Preheat grill for medium heat and lightly oil the grate.

  2. Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.

  3. Arrange vegetables on the preheated grill, cook until tender, 5 to 7 minutes per side.

  4. Whisk olive oil and vinegar in a bowl until smooth, season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.

  5. Serve grilled vegetables atop the dressed lettuce mixture, sprinkle with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

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

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