Grilled Summer Salad
|Belgian endive head||4 , halved lengthwise|
|Radicchio head/Romaine lettuce||2 , quartered lengthwise|
|Zucchini||2 Medium, thickly sliced on the diagonal|
|Olive oil||2 Teaspoon|
|Minced fresh basil||2 Teaspoon|
|Firm tomatoes||2 Large|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
Place the endive, lettuce and zucchini in a large baking dish.
Drizzle with the oil.
Sprinkle with the basil.
Toss lightly to combine and to coat the vegetables with the oil.
Cut the tomatoes in half through their cores.
Trim the cores.
Cut each half lengthwise into 1" wide wedges.
Prepare a grill and arrange the zucchini slices over the hottest coals.
Surround with the endive and lettuce.
Add the tomatoes, positioning them near the outer edges of the rack.
Grill for about 3 minutes.
Carefully flip the pieces and grill for 3 to 5 minutes, or until browned and soft.
Remove the pieces with a metal spatula and divide among 8 plates.
Sprinkle with the vinegar.