Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.
Preheat grill for medium heat and lightly oil the grate.
Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
Arrange vegetables on the preheated grill; cook until tender, 5 to 7 minutes per side.
Whisk olive oil and vinegar in a bowl until smooth; season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
Serve grilled vegetables atop the dressed lettuce mixture; sprinkle with Parmesan cheese.
Per Serving: 195 calories; protein 7.1g; carbohydrates 20.5g; fat 11.7g; cholesterol 2.2mg; sodium 351.3mg.