Grilled Eggplant and Asparagus Salad

Ingredients

• 32 asparagus spears, trimmed
• 2 small Italian eggplants, cut into 1/2-inch thick spears
• 4 tomatoes, sliced
• 1/2 teaspoon salt, or as needed
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and ground black pepper to taste
• 6 cups chopped romaine lettuce
• 2 cups chopped endive
• 2 tablespoons shredded Parmesan cheese, or more to taste

Directions

Preheat grill for medium heat and lightly oil the grate.

Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.

Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.

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.

Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.