Recipe for Grilled Vegetables with Greens and Croutons 
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Yield:
4
Ingredients:
Amount Ingredient
VINAIGRETTE ----------------
2 tbl extra-virgin olive oil
2 tbl balsamic vinegar
1/2 tsp Dijon mustard
----------------- REMAINING INGREDIENTS ----------------
8 cup mesclun greens, dried thoroughly
4 x portobello mushrooms, (about 1 lb. total)
stemmed and cut into 1/2-inch-thick slices
2 med sweet onions
such as Vidalia or Walla Walla
(about 1 1/2 lbs. total)
cut into 1/2-inch-thick rings
1 lrg red bell pepper
cut into 1/2-inch-wide strips
16 x cherry and/or yellow pear tomatoes
1 tbl extra-virgin olive oil
8 slc Italian bread, (3/4-inch-thick)
1 med clove garlic, cut in half
1/2 cup Parmesan shavings, (1 oz.)
OR 1 cup grated Parmesan-flavored soy
Instructions:
Instructions: 4 SERVINGS. LACTO Prepare a hot charcoal fire or preheat gas grill on high.

Set a vegetable grill topper on rack to heat.

Vinaigrette: In small bowl, whisk together all vinaigrette ingredients along with 1 tablespoon water.

Place greens in large bowl and set aside. Spread mushrooms, onions, bell pepper and tomatoes on 2 baking sheets. Brush vegetables all over with oil and season with salt and pepper.

Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side. Transfer cooked vegetables to baking sheet.

Grill bread alongside vegetables until lightly toasted. Immediately rub warm grilled bread with cut sides of garlic.

Add grilled vegetables and vinaigrette to greens and toss well. Divide salad among plates and sprinkle Parmesan shavings on top. Serve right away with garlic bread.

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