Ingredients

1 cup (8 oz)	Rod's® Olde World Italian Dressing, divided
2 medium	Yellow onion, peeled, sliced
3 small	Zucchini, cut lengthwise into 4 pieces
2 (10 oz)	Japanese eggplant, cut lengthwise into 4 pieces
2 medium	Red bell peppers, seeded, cut into wide strips
10 cups	Mixed salad greens
4 (12 oz)	Roma tomatoes, sliced
To taste	Salt
To taste	Black pepper, ground
1/2 cup (2 oz)	Feta cheese, crumbled
2 tbsp	Fresh basil, chopped
2 tbsp	Chives, fresh, snipped
1/2 cup (2 oz)	Parmesan cheese, fresh, shredded
1/2 cup	Kalamata olives, pitted

Procedure

1. Brush onions, zucchini, eggplant, and peppers on both sides with dressing; grill over medium-high heat until tender.
2. Arrange salad greens on large platter. Arrange tomatoes in center of greens, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
3. Arrange warm grilled vegetables on top of greens around outside of platter. Drizzle with remaining dressing.
4. Sprinkle Feta cheese over tomatoes. Sprinkle basil and chives over grilled vegetables. Sprinkle Parmesan cheese over all. Garnish with olives.
5. Serve immediately.

Yield: 6 Servings

Nutrition

Per serving*
300 calories
9 g protein
24 g carbohydrate
9 g fiber
21 g fat
5 g saturated fat
15 mg cholesterol
1090 mg sodium

*made with dash salt and dash pepper

Chef's Tip:

To serve as individual salads, divide ingredients evenly between 6 plates, layering ingredients as directed above.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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A TreeHouse Foods Company (NYSE: THS)