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Grilled Veggie Caesar Salad with Sourdough Croutons

Name: Grilled Veggie Caesar Salad with Sourdough Croutons
Total time: 25 min
Yield: Serves 4 to 6
Ingredients: 2 bell peppers (any colors), quartered; 1 small eggplant, cut into 3/4-inch-thick rounds; 1 small zucchini, cut lengthwise into 3/4-inch-thick slices; 3 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon fine sea salt, divided; 2 large slices sourdough bread; 2 cloves garlic, divided; 2 tablespoons lemon juice; 1 tablespoon light mayonnaise; 3 anchovies, finely chopped (optional); 1/2 teaspoon ground black pepper; 4 tablespoons grated Parmesan, divided; 8 cups sliced romaine lettuce (from about 1 large head)

Serves 4 to 6

Time 25 min

Grilled summer veggies add flavor and substance to this popular salad. It makes a wonderful light meal on its own, or serve it alongside a simple main course such as grilled fish or chicken.

Special Diets:

High-Fiber

Ingredients

2 bell peppers (any colors), quartered
1 small eggplant, cut into 3/4-inch-thick rounds
1 small zucchini, cut lengthwise into 3/4-inch-thick slices
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
2 large slices sourdough bread
2 cloves garlic, divided
2 tablespoons lemon juice
1 tablespoon light mayonnaise
3 anchovies, finely chopped (optional)
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan, divided
8 cups sliced romaine lettuce (from about 1 large head)

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Method

Prepare grill for medium-high-heat cooking.

Drizzle bell peppers, eggplant and zucchini with 2 teaspoons oil and sprinkle with 1/2 teaspoon salt.

Grill the vegetables, turning frequently, until browned and tender, about 8 minutes. Set aside.

Brush bread slices on both sides with 1 teaspoon oil and grill until browned, about 1 minute on each side.

Split one garlic cloves and use it to rub bread slices all over; discard garlic.

Cut grilled bread into cubes and set aside.

Meanwhile, finely chop remaining garlic clove and place it in a large bowl.

Add lemon juice, mayonnaise, anchovies (if using), pepper, remaining 2 tablespoons oil and remaining 1/4 teaspoon salt to bowl and whisk until combined.

Whisk in Parmesan.

Add lettuce and toss until combined.

Chop vegetables into bite-size pieces and toss with lettuce.

Sprinkle salad with remaining 1 tablespoon Parmesan and croutons.

Nutritional Info:

Per serving: 270 calories (100 from fat), 11g total fat, 2.5g saturated fat, 5mg cholesterol, 650mg sodium, 36g carbohydrates (7g dietary fiber, 7g sugar), 10g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

2 bell peppers (any colors), quartered
1 small eggplant, cut into 3/4-inch-thick rounds
1 small zucchini, cut lengthwise into 3/4-inch-thick slices
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
2 large slices sourdough bread
2 cloves garlic, divided
2 tablespoons lemon juice
1 tablespoon light mayonnaise
3 anchovies, finely chopped (optional)
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan, divided
8 cups sliced romaine lettuce (from about 1 large head)

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.