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Instead of the usual salad, roast your vegetables! Add Chicken, Steak, Shrimp, or Salmon to this salad. Perfect for the summer time! Here are the ingredients: 1 head of Romaine Lettuce chopped. 1 big eggplant – cut into thick slices (for grilling purposes) 1 red bell pepper 1 yellow bell pepper Corn kernals (sweet frozen corn or canned) Sun dried Tomatoes – (discard oil) 1 can of Artichoke Hearts 1 bunch of Asparagus (thick)- Snap bottom of asaparagus 1 avocado Marinade:- Mix all ingredients and pour over Egg plant, Artichoke, and Asparagus. Marinade for an hour. 3/4 cup of Extra Virgin Olive Oil 3 Teaspoons of Soy Sauce 1 1/2 Teaspoons of Cumin 1/2 Teaspoon Cayenne Pepper Balsamic Vinaigrette:- Mix all ingredients together. 1/4 cup of good Balsamic Vinegar 3/4 cup of Extra Virgin Olive Oil 1 Tablespoon of Dijon mustard 1 Tablespoon of grated or chopped garlic 1/4 teaspoon of Salt. 1/2 teaspoon of black pepper 1. Once veggies are marinated, heat grill pan and spray non stick oil. 2.Char bell peppers on all sides. 3. Once bell peppers are charred, put bell peppers in a bowl and cover with saran wrap until skin sweats off. 4. Once skin sweats off, peel skin off and cut bell peppers into slices 5. Grill veggies on both sides. 6. Once grilled veggies are cooled, slice veggies in cubes/pieces. 7. Slice avocado into cubes. 8. Assemble salad – romain lettuce, grilled veggies, corn, sun dried tomatoes, and toss with v vinaigrette. 9. Serve by itself for a vegetarian dish or with your favorite choice of protein. I love hearing from you so please give “Ivy’s Kitchen” credit, tag me on social media, comment, and #ivyskitchen. Spread the love so others can enjoy my recipes. =) Follow Me: Instagram: Ivysfood #ivysfood Facebook.com/ivysfood Recipe Link: www.ivyskitchen.net ********This video was intended for educational/inspirational purpose only. no copywriter infringement intended.********