Romaine Salad With Grilled Vegetables - cooking recipe

Ingredients

1 head romaine lettuce, washed and chopped into bite-sized pieces
1 small eggplant, sliced
1 medium yellow squash, sliced
4 slices red onions
1 medium red bell pepper
1 large portabella mushroom, sliced
1/2 cup olive oil
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon garlic, minced

Preparation

Combine the oil, basil, oregano and garlic in a large bowl.
Toss in the sliced vegetables.
Marinate for 5 minutes.
Place on a hot grill and cook until just soft.
Allow to cool slightly.
Arrange the Romaine on large plates.
Divide the vegetables on the plates.
Top with your favorite vinaigrette.