Sesame Grilled Vegetable Salad with Parmesan

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Sesame Grilled Vegetable Salad with Parmesan

 

6 medium carrots, cut lengthwise and then crosswise into quarters

4 large portobello mushrooms, quartered

4 ears of corn, halved crosswise

2 medium zucchini, cut into strips

2 sweet red peppers, cut into chunks

1 medium eggplant, sliced

1 fennel bulb, sliced lengthwise

1/2 cup sliced green onions

1/4 cup sesame oil

1 heart of romaine lettuce, chopped

1 tbsp. sesame seeds

2 tbsps. balsamic vinegar

1/2 cup grated Parmesan cheese

 

Place carrots, mushrooms, corn, zucchini, peppers, eggplant, fennel and green

onions on paper towels; brush with sesame oil. On high heat, grill the

vegetables until tender but not overdone. Spread the romaine lettuce evenly on a

large platter. Arrange the grilled vegetables on top. Sprinkle with sesame

seeds. Drizzle with balsamic vinegar and sprinkle with Parmesan. Serve

immediately. Makes 4 to 6 servings.