Grilled Eggplant and Asparagus Salad


  • 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


Preheat grill for medium heat and lightly oil the grate.

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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.