Recipe - Grilled Vegetables With Greens And Croutons

VINAIGRETTE
2 tablespoon Extravirgin olive oil
2 tablespoon Balsamic vinegar
One half teaspoon Dijon mustard
**REMAINING INGREDIENTS**
8 cup Mesclun greens; dried
thoroughly
4 Portobello mushrooms; (about
1 lb. total)
Stemmed and cut into
1/2inchthick
; slices
2 md Sweet onions
Such as Vidalia or Walla
Walla
(about 1 One half lbs. total)
Cut into 1/2inchthick
rings
1 lg Red bell pepper
Cut into 1/2inchwide
strips
16 Cherry and/or yellow pear
tomatoes
1 tablespoon Extravirgin olive oil
8 sl Italian bread;
(3/4inchthick)
1 md Clove garlic; cut in half
One half cup Parmesan shavings; (1 oz.)
OR 1 cup grated
Parmesanflavored soy
Cheese

4 SERVINGS. LACTO Prepare a hot charcoal fire or preheat gas grill on high.
Set a vegetable grill topper on rack to heat.

Vinaigrette: In small bowl, whisk together all vinaigrette ingredients
along with 1 tablespoon water.

Place greens in large bowl and set aside. Spread mushrooms, onions, bell
pepper and tomatoes on 2 baking sheets. Brush vegetables all over with oil
and season with salt and pepper.

Lightly oil grill topper. Grill vegetables in batches until nicely browned
and tender, 2 to 4 minutes per side. Transfer cooked vegetables to baking
sheet. Grill bread alongside vegetables until lightly toasted. Immediately
rub warm grilled bread with cut sides of garlic.

Add grilled vegetables and vinaigrette to greens and toss well. Divide
salad among plates and sprinkle Parmesan shavings on top. Serve right away
with garlic bread.

PER SERVING: 420 CAL.; 15G PROT.; 15G TOTAL FAT (3G SAT. FAT); 60G CARB.;
5MG CHOL.; 498MG SOD.; 10G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 30

Converted by MM_Buster v2.0l.