![](https://cdn.statically.io/img/www.allrecipes.com/thmb/gukAEWfWwz0vrSH3hueoS-wFGJM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/968575-f7c27fcac8aa4f66a1037601bf31c4e8.jpg)
Ingredients
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32 asparagus spears, trimmed
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2 small Italian eggplants, cut into 1/2-inch thick spears
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4 tomatoes, sliced
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½ teaspoon salt, or as needed
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3 tablespoons olive oil
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2 tablespoons balsamic vinegar
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salt and ground black pepper to taste
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6 cups chopped romaine lettuce
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2 cups chopped endive
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2 tablespoons shredded Parmesan cheese, or more to taste
Directions
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Preheat grill for medium heat and lightly oil the grate.
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Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
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Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
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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.
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Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
Nutrition Facts (per serving)
195 | Calories |
12g | Fat |
21g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 195 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 10% |
Cholesterol 2mg | 1% |
Sodium 351mg | 15% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 11g | 40% |
Total Sugars 9g | |
Protein 7g | 14% |
Vitamin C 36mg | 40% |
Calcium 122mg | 9% |
Iron 4mg | 24% |
Potassium 1008mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.