This recipe may be reproduced with the following credit:
Chef  SILVIA BIANCO, http://www.chefsilvia.com

Grilled Vegetable Salad

Makes 4 servings

What could be better than fresh vegetables from your garden or a local farm? You don’t have to do much to them to bring out their full flavor. In fact, the simpler the preparation, the better. In this recipe the vegetables are grilled and used to top a salad. You can also serve them alone, seasoned with just a bit of salt and pepper and a drizzle of extra virgin olive oil. Place them on a beautiful platter and you’re done.

1 firm medium-sized eggplant, cut in 1/4-inch horizontal slices
1 firm medium-sized zucchini, cut in 1/4-inch horizontal slices
2 large red bell peppers, cut in 1/2-inch slices
2 large carrots, sliced 1/4 inch thick
1 large yellow onion, cut in 1/2-inch circles
1 fennel bulb, sliced 1/2 inch thick
Salt and freshly ground black pepper to taste
8 cups mixed field greens (or other favorite greens)
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup balsamic vinaigrette (see recipe below)

Prepare Grill
Working in batches, toss all sliced vegetables (except the eggplant and zucchini) of the same variety in a large mixing bowl with approximately one tablespoon of oil and season. Place as many slices of each vegetable as you can on the grill.

Grill until grill lines form and the vegetables begin to soften, approximately one minute on each side and set aside.

Toss the greens in a large bowl with the dressing (use more or less according to preference) until the greens are well coated and place on a large serving platter. Top with the vegetables.


Balsamic Vinaigrette
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 clove fresh garlic
1 anchovy filet

Place all ingredients except olive oil in the bowl of a food processor. With the blade spinning, very slowly add the oil until all is added and the mixture is the consistency of mayonnaise. Season and add fresh herbs such as chopped parsley if desired.