Planet Green
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Yield: 4-6 Servings
Ingredients:
Vinaigrette:
1 pound ripe plum tomatoes, halved
1/4 teaspoon minced garlic
1/4 cup Parmesan cheese
2 tablespoons basil leaves
1 tablespoon parsley leaves
1 tablespoon balsamic vinegar
1/4 cup olive oil
Salt and freshly ground pepper
3 bell peppers (1 orange, 1 yellow, 1 red) cored and cut into wedges
1 large red onion, cut into 8 wedges with stem end intact
1 green zucchini, cut into large chunks or slices
1 yellow squash, cut into large chunks
1 small eggplant, sliced
1 small bulb fennel, sliced
Hearts of romaine, ends trimmed and halved
Salt and freshly ground pepper
Method:
Make Grilled Tomato Dressing:
Place the tomatoes on the grill or in the oven. Grill until the skin is evenly charred, or roast at 350 degrees for about an hour. Remove the tomatoes from the oven to cool, transfer to a plate to cool. Place the tomatoes with their juices in a food processor. Add the garlic, cheese, basil parsley and vinegar. Blend until smooth. With the processor still running, drizzle in 2 tablespoon olive oil. Season with
salt and pepper to taste. Set aside.
Heat grill. Rub all vegetables lightly with remaining oil and grill. Peppers take 10 to 15 minutes, onions will takeabout 10 minutes (try keeping stem ends intact), zucchini/squash 5 to 7 minutes, eggplant about 5 to 10 minutes and fennel will take about 5 to 10 minutes.
Remove vegetables from grill and cut into large chunks. Toss with some of the Grilled Tomato Dressing.
To serve:
Arrange romaine on plates, top with other vegetables and drizzle with tomato dressing. Garnish with Parmesan Cheese.
This recipe was featured on the Sensational Salads Episode of Emeril Green.
Read more about eating green:
How to Go Green: Eating
Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year
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