Adler & Fertig's Knife and Fork Grilled Vegetable S

Name: Adler & Fertig's Knife and Fork Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, halved; Kosher salt; 3 tablespoons extra-virgin olive oil, plus more for brushing; 1 tablespoon fresh lemon juice; 1/4 cup pine nuts; 1 large onion, sliced 1/2 inch thick; 2 small eggplants, sliced crosswise 1/2 inch thick; Two 6-ounce zucchini, sliced crosswise 1/2 inch thick; Two 6-ounce yellow squash, sliced crosswise 1/2 inch thick; Freshly ground pepper; 1 red bell pepper; 1 yellow bell pepper; 1 large head romaine lettuce (1 1/4 pounds), quartered lengthwise; 1/4 pound fresh goat cheese, crumbled (1 cup)

Servings: persons

1 garlic clove, halved
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon fresh lemon juice
1/4 cup pine nuts
1 large onion, sliced 1/2 inch thick
2 small eggplants, sliced crosswise 1/2 inch thick
Two 6-ounce zucchini, sliced crosswise 1/2 inch thick
Two 6-ounce yellow squash, sliced crosswise 1/2 inch thick
Freshly ground pepper
1 red bell pepper
1 yellow bell pepper
1 large head romaine lettuce (1 1/4 pounds), quartered lengthwise
1/4 pound fresh goat cheese, crumbled (1 cup)

1
Light a grill.
2
In a mortar, pound the halved garlic to a paste with 1 teaspoon of salt.
3
Stir in 3 tablespoons of the olive oil and the lemon juice.
4
In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
5
Thread the onion slices onto two parallel 10-inch skewers.
6
Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
7
Brush the bell peppers and lettuce with olive oil.
8
Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
9
The onions will take about 5 minutes per side; the eggplant, zucchini and squash, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
10
Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
11
Put a lettuce wedge on each plate.
12
Mound the vegetables on the lettuce and sprinkle with the cheese and toasted pine nuts.
13
Pass the lemon vinaigrette at the table.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 garlic clove, halved, Kosher salt, 3 tablespoons extra-virgin olive oil, plus more for brushing, 1 tablespoon fresh lemon juice, and more.

Yes, Adler & Fertig's Knife and Fork Grilled Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Adler & Fertig's Knife and Fork Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions