Grilled Vegetable Summer Salad

Ingredients:

• 1/4 cup olive oil
• Lemon zest
• 1 tsp oregano
• 1 tsp thyme
• Salt & freshly ground pepper
• 1 zucchini, cut lengthwise in 1/2-inch-thick slices
• 1 yellow squash, cut lengthwise in 1/2-inch-thick slices
• 1 small eggplant, cut lengthwise in 1/2-inch-thick slices
• 1 red pepper
• 1 small onion, slices in 1/2-inch-thick slices
• 3-4 large carrots cut lengthwise in half
• A small bunch of asparagus
• A small bunch of vine ripe tomatoes
• 1/2 cup olives
• 1/2 cup feta
• 1 head of romaine lettuce
• 2 cups of arugula
• 1 cup of spinach
• 1/2 cup of your favorite dressing (I prefer a tbsp of pesto and a 2 tbsp of vinaigrette mixed together)

Directions:

Mix the olive oil, fresh lemon zest, oregano, thyme, salt and pepper together. Brush the sliced vegetables with the olive oil mixture and place on a grill or a grill pan. Cook until the vegetables are tender with char marks. Each of the vegetables cook differently depending on the thickness. Set aside when they’re all done. Meantime wash the lettuce and dry in a salad spinner or with paper towel. Mix the lettuce together in a large bowl and arrange the vegetables on top of the salad however you’d like. You can put them on there whole or chop them to make a chop salad. You can also put them on there warm if you’d like. Add the olives and feta. Toss everything together with the dressing right before serving.

TIP: This is a large salad, so if you’re not serving it all in one night, divide it up before tossing with the dressing and save for lunch or dinner the next day. This is a great leftover salad. Goat cheese is also great on this salad, especially if you serve the salad with the vegetables warm. The slightly melted goat cheese with a lemon vinaigrette tastes amazing!