Grilled Vegetable Dinner Salad (Veggies)

• 14 cup virgin coconut oil
• 1 lb fresh asparagus
• 2 zucchini, cut lengthwise into strips
• 1 medium eggplant, cut lengthwise
• 3 bell peppers, de-seeded with the tops and bottoms removed and opened into one long piece
• 2 sliced red onions
• 5 ounces organic mixed greens
• 12 cup goat cheese, crumbled
• 12 cup sunflower seeds
• 14 cup parmesan cheese, grated
• 14 cup extra virgin olive oil
• 5 garlic cloves, minced
• 2 -3 tablespoons balsamic vinegar
• salt & fresh ground pepper

1. Brush and coat your vegetables with Coconut oil.
2. Use an indoor grill, grill pan, or outdoor grill to grill your veggies.
3. Place veggies on grill, and watch their progress because peppers take the longest and asparagus the shortest amount of time.
4. Remove the veggies as they finish and set aside to cool a bit.
5. Remove the charred skin from your peppers.
6. Cut all veggies into thin bite sized pieces or strips.
7. Dressing:.
8. In a bowl off to the side, mix together your olive oil, vinegar, garlic, salt and pepper.
9. Salad:.
10. In a large bowl mix veggies, cheese, seeds, dressing, all of the ingredients, chop and mix thoroughly.
11. Serve and enjoy!

virgin coconut oil, fresh asparagus, zucchini, eggplant, bell peppers, red onions, mixed greens, goat cheese, sunflower seeds, parmesan cheese, extra virgin olive oil, garlic, balsamic vinegar, salt

Taken from www.food.com/recipe/grilled-vegetable-dinner-salad-veggies-278826 (may not work)