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Dietary cookery

Grilled vegetable salad

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 medium red onion, cut into 1/2-inch-thick rounds
1 bunch asparagus
3 small zucchini, each cut lengthwise into 4 slices
2 large bell peppers, cut into 2-inch-wide strips
1 teaspoon salt
10 cups (1-2 bags) mixed baby greens
4 medium tomatoes, chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh basil
12 large brine-cured kalamata olives, halved (plus 2 tablespoons of brine)
1/2 of a 3.5-ounce package chilled goat cheese, cut horizontally into 6 slices

1. Heat barbecue to medium-high. Whisk together oil and vinegar in a small bowl. Place onion, asparagus, zucchini and peppers on grill. Brush with half of the oil mixture and sprinkle with salt. Grill asparagus and onion about 6 minutes per side; zucchini and peppers, 4 minutes per side. (Or roast them on a baking sheet in a 400 F oven for 4-6 minutes.)
2. In a large bowl, combine greens, tomatoes, Parmesan cheese, basil and chives. Whisk the olives and brine into the remaining oil mixture and drizzle over the greens. Toss to coat. Divide greens among 6 plates. Top with grilled vegetables, one slice of goat cheese and olives. Serve immediately.
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