Grilled Vegetable Salad
1 head romaine lettuce
1 large eggplant
2 zucchini and 2 yellow crook neck squash
2 heads garlic
red pepper, green pepper, sweet onions, mushrooms
Wash and slice vegetables into uniform thickness appropriate for grilling on the barbecue. Brush a little olive oil on the vegetables and season lightly with salt and pepper. Cut the heads of garlic in half, lightly oil and wrap in foil. Grill on the barbecue with the vegetables.
Grill vegetables on low until they're done to desired tenderness, grill romaine lightly. Coarsely chop romaine and vegetables and arrange on platter. Serve with garlic halves, or remove garlic from its skin and mix into the salad. Serve with your favorite salad dressing on the side or with lemon wedges.