Grilled Vegetable Salad
| Yield: | 8 Servings |
| Categories: |
| 2 | sm | Heads radicchio; halved (2 to 3) |
| 3 | Japanese eggplants; halved lengthwise | |
| 2 | lg | Yellow crookneck squash; halved lengthwise |
| 1 | lg | Red bell pepper; halved |
| 1 | lg | Red onion; cut into 1/2-inch-thick slices |
| 1 | lg | Tomato; halved, seeded |
| 5 | lg | Garlic cloves; minced |
| 1/4 | c | Plus 5 tablespoons balsamic vinegar* |
| 1/4 | c | Canned unsalted chicken broth |
| 3 | tb | Chopped fresh basil |
| 1 | tb | Olive oil |
| 3 | c | Sliced red leaf lettuce |
| 1/4 | c | Grated Parmesan cheese |
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