About the Chef
Bill is a former management consultant turned full-time dad and influencer. He loves to talk about food, drink, family, travel, technology and more. Bill is all about communicating to his followers in ways that are fun yet informative, while trying to always keep in mind value and ease of use for today's busy families.
Directions
1
Preheat grill on medium-high
2
With a sharp carving knife, remove ends from the eggplant and zucchini, then cut lengthwise into 1/4”-thick slices. Sprinkle both sides with salt. Set aside on paper towels for 30 min. to drain
3
Seed bell peppers then cut lengthwise into 1/2”-wide slices
4
Quickly rinse excess salt from zucchini and eggplant. Pat dry with clean paper towels. Place in a large mixing bowl and toss with 3 Tbsp. of Italian dressing
5
Arrange zucchini and eggplant on the grill grate, leaving space between the slices. Close grill lid and cook until golden with distinct grill marks, about 5 to 8 min
6
Flip and cook until tender, about 5 to 8 min. Remove zucchini and eggplant from grill and place a grill topper over the grate
7
While grill topper heats, toss onion wedges with 1 Tbsp. of the Italian dressing. Arrange on the topper and cook until browned, about 5 min. Flip and cook until browned and tender, about 5 to 8 more min. Remove from grill
8
Toss peppers with 2 Tbsp. of Italian dressing, then arrange slices on grill topper leaving space between them. Close grill and cook until tender with distinct grill marks, about 5 to 8 min
9
While peppers cook, toss Romaine lettuce with remaining Italian dressing; set aside
10
Remove pepper slices from the grill as they reach the desired doneness. (Some may take less time than others)
11
Arrange grilled vegetables around the edge of a large serving platter, overlapping the slices to create an attractive presentation. Pile the dressed Romaine in the center of the platter
12
Salad may be served warm or refrigerated for 2 or more hours and served chilled
