Yield: Serves 10

Ingredients

• 2 ears corn, husked
• 2 Japanese eggplants, cut into 1/4-inch slices
• 2 zucchini, cut into 1/4-inch slices
• 1 yellow bell pepper, seeded and quartered
• 1 red bell pepper, seeded and quartered
• 2 Belgian endives
• 6 green onions
• 1 head radicchio quartered (optional)
• Olive oil
• Salt and freshly ground pepper
• 1 head romaine lettuce, washed, dried and roughly chopped
• Lemon Vinaigrette (see following recipe)

Instructions

1. Preheat the grill.

2. Brush all the vegetables with olive oil. Season with salt and pepper. Grill the vegetables over medium heat until they begin to blacken slightly, being careful not to burn. Remove and place on a platter.

3. When cool enough to handle, scrape the corn kernels off the cobs. Chop the other vegetables into bite-size pieces. In a large bowl, toss together the lettuce and vegetables. Pour on the Lemon Vinaigrette dressing and toss lightly.

Lemon Vinaigrette Recipe