- 3 Belgian endive halved
- 2 red bell peppers, quartered
- 2 large portobello mushroom caps
- 1 medium eggplant, cut into 1/2″ slices
- 1 large sweet potato, cut into 1/2″ slices
- 1/4 cup olive oil
- Salt and pepper to taste
- 3 cups fresh arugula or baby spinach
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- Pinch of salt and black pepper
- 2 garlic cloves, minced (optional)
- If grilling outside, bring your grill to 375-400° Fahrenheit. If using an indoor grill pan, use the stovetop burner to bring the pan to medium-high heat when ready to grill.
- Cut endive heads in half.
- Cut peppers, mushrooms, and eggplant into 1/2″ slices.
- Remove stem from mushrooms and using a spoon, remove gills from mushrooms.
- Combine all dressing ingredients – olive oil, vinegar, mustard, maple syrup, salt, pepper, and garlic if desired – into a small mason jar or container with a sealed lid. Shake until ingredients are well mixed. . Set aside.
- Brush the veggies with olive oil and season lightly with salt and black pepper. Place on the preheated grill surface and cook for 10-15 minutes, flipping about halfway through. The Belgian endive, portobello, and bell pepper may be done slightly earlier than the eggplant and sweet potato.
- Arrange the arugula or baby spinach onto a large platter.
- Remove the veggies from the grill and place on top of the bed of greens.
- Serve warm with dressing.
Cara is a registered dietitian living, working, eating, running, and reading in Kansas City. She lived in the Midwest her entire life and after a stint as a college athlete, beer-taster, and urban dweller on the other side of the state she moved back to KC. Visit her blog street-smartnutrition.com to learn more about Cara and her services.