Grilled Vegetable Salad with Poached Eggs



Ingredients

• Dressing

  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) mayonnaise
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) honey
  • Salt and pepper

• 
Salad

  • 2 zucchini, cut diagonally into 1/4-inch (1/2-cm) thick slices
  • 2 small eggplants, cut into 1/2-inch (1-cm) thick slices
  • 2 red bell peppers, seeded and each cut into 6 wedges 

  • 1/4 cup (0 ml) olive oil
  • 1 clove garlic, finely chopped 

  • 1 head romaine lettuce, shredded 

  • Parmigiano-Reggiano cheese shavings, to taste

• Poached eggs

  • 1 tablespoon (15 ml) white vinegar
  • 4 eggs