Super Veggie Mediterranean Salad
Prep time
Cook time
Total time
Artichokes, heart of palm, eggplant, onions, and red peppers are grilled, sautéed and chopped before being lined up on a bed of greens and dotted with goat cheese.
Recipe type: Salad
Cuisine: Mediterranean
Serves: 4
  • 1 jar roasted red peppers, thinly sliced
  • 1 can artichoke hearts, quartered
  • 1 can heart of palm, sliced
  • 1 small eggplant, cut into 2-inch strips
  • 1 large red onion, thinly sliced
  • 2 tablespoons olive oil
  • sea salt, to taste
  • 6 cups baby romaine
  • 4 ounces goat cheese, crumbled
  • vinaigrette of choice (I used a homemade balsamic)
  1. Heat two large skillets over medium heat. Add one tablespoon of olive oil to each. Add the onions to one pan and the eggplant to the other. Add as much sea salt as desired (I added a few pinches to each). Cover and sauté for 20-25 minutes, stirring every few minutes. Remove from heat and let cool to room temperature.
  2. Divide baby romaine amongst 4 bowls (or reserve half for another night and divide amongst two bowls). Top the romaine with the veggies by lining them up in rows. Sprinkle an ounce of goat cheese on each and drizzle with dressing. Serve immediately.
Recipe by Blissful Basil at