Grilled Vegetable Salad - cooking recipe

Ingredients

DRESSING
1/4 cup olive oil
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon fresh thyme leave, minced
table salt
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
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)
parmesan cheese, shaved for garnish

Preparation

For the Dressing: Whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
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.
Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2 tablespoons dressing in second bowl.
Place 3 bread slices on each large plate. Top bread with salad, then vegetable. Drizzle with remaining dressing; garnish with Parmesan. Serve.