Grilled Vegetable & Chorizo Salad

1. 1

   Slice the zucchini, fennel, and eggplant thinly.

2. 2

   Place a ridged grill pan over high heat until it's really hot. Grill all the vegetables in the pan for 2-3 minutes, turning occasionally until nicely grilled. You may have to do this in 2 stages, depending on the size of your pan. Remove with tongs, and season with salt and pepper.

3. 3

   Place the lime halves, cut-side down, in the pan for 2 minutes, until charred. While the lime is grilling, add the chorizo, and grill for 1-2 minutes, turning once.

4. 4

   Pile the warm veggies into 2 serving dishes, top with the chorizo, drizzle with the olive oil, and serve with 1/2 grilled lime to squeeze over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.