If you’re looking for  a “light” and healthy dish, try this salad. I wanted to try roasting my veggies versus eating a raw salad. The great thing about this is you can grill this indoor (if you have an indoor grill pan) or outdoors.    Inspired by California Pizza Kitchen, I decided to make a roasted veggie salad.

If you need some type of meat, you can add Chicken, Steak, or Shrimp.  Another added bonus is to add portabella mushrooms to this dish.

Here are the ingredients:

• 1 head of Romaine Lettuce chopped.
• 1 big eggplant – cut into thick slices (for grilling purposes)
• 1 red bell pepper
• 1 yellow bell pepper
• Corn kernals (sweet frozen corn or canned)
• Sun dried Tomatoes – (discard oil)
• 1 can of Artichoke Hearts
• 1 bunch of Asparagus (thick)- Snap bottom of asaparagus
• 1 avocado

Marinade:- Mix all ingredients and pour over Egg plant, Artichoke, and Asparagus.  Marinade for an hour.

• 3/4 cup of Extra Virgin Olive Oil
• 3 Teaspoons of Soy Sauce
• 1 1/2 Teaspoons of Cumin
• 1/2 Teaspoon Cayenne Pepper

Balsamic Vinaigrette:- Mix all ingredients together.

• 1/4 cup of good Balsamic Vinegar
• 3/4 cup of Extra Virgin Olive Oil
• 1 Tablespoon of Dijon mustard
• 1 Tablespoon of grated or chopped garlic
• 1/4 teaspoon of Salt.
• 1/2 teaspoon of black pepper

1. Once veggies are marinated, heat grill pan and spray non stick oil.
2. Char bell peppers on all sides.
3. Once bell peppers are charred, put bell peppers in a bowl and cover with saran wrap until skin sweats off.
4. Once skin sweats off, peel skin off and cut bell peppers into slices
5. Grill veggies on both sides.
6. Once grilled veggies are cooled, slice veggies in cubes/pieces.
7. Slice avocado into cubes.
8. Assemble salad – romain lettuce, grilled veggies, corn, sun dried tomatoes, and toss with vinaigrette.
9. Serve by itself for a vegetarian dish or with your favorite choice of protein.