Ingredients

Dressing

1/4 cup olive oil

3 cloves garlic , minced

2 tablespoons lemon juice

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1/2 teaspoon minced fresh thyme leaves

Table salt and ground black pepper

Salad

1 zucchini , sliced into 1/4-inch planks

1 eggplant , sliced into 1-inch rounds

2 red bell peppers , halved, seeded, and pressed flat

1/2 cup olive oil

Table salt and ground black pepper

1 red onion , cut into 1/2-inch rounds

1 baguette , sliced into 1-inch rounds

1/3 cup pine nuts , toasted

1 (7-ounce) bag mixed salad greens (about 12 cups)

Shaved Parmesan cheese for garnish

Preparation

  1. For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.

  2. For the salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread and up to 12 minutes for onions.

  3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.

  4. Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing; garnish with Parmesan. Serve.