The Blue Begonia Salad with Roasted Tomato and Balsamic Vinaigrette
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Prep Time: 35 mins
Serves: 4
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Ingredients
4 cups Mixed Greens (a combination of mesculin mix, romaine and red leaf lettuce)
1 Sweet Red Pepper
1 Zucchini
2 Japanese Eggplant (much thinner in shape, and lighter in color than regular eggplants)
2 tsp. Olive Oil
3 tsp Toasted Pine Nuts
4 Artichoke Hearts, quartered
6 Sundried Tomatoes (if packed in oil), sliced (if they are dried, pour boiling water over them, leave them 5 minutes, then drain, cool, and slice)
3 tsp Sultana Raisins
1/2 cup Croutons
2 oz. Goat Cheese, crumbled
1/2 cup Roasted Tomato & Balsamic Vinaigrette
Salt & Pepper
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Indoor Preparation
Cut pepper in half and remove stem and seeds. Cut ends off the zucchini and cut in half lengthwise. Cut ends off the eggplants and cut in half lengthwise. Brush vegetables with olive oil and sprinkle with salt and pepper.
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Outdoor Preparation
Grill until nicely charred and cooked through. Cool and slice into bite-size chunks. While vegetables are cooking, toss the greens with remaining ingredients and salad dressing, except for the goat cheese. Toss in the cooked, sliced vegetables and top with crumbled cheese.
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