Ingredients: 2-3 T. olive oil
1⁄2 large red onion, cut into wedges
3 cloves garlic, sliced
1⁄2 c. pine nuts
2 baby or small Japanese eggplants, halved lengthwise 1 small Italian eggplant, cut lengthwise into 1⁄2” thick slices
1⁄2 large red pepper, cut into two wide strips
2 baby summer squash, halved lengthwise
1 Portobello mushroom, whole, gill removed
1⁄2 c. your favorite salsa
1⁄4 c. pitted black olives
1 head escarole, washed, cut in half
To prepare: Preheat grill to medium-high. Line a grill pan with foil and pour in the olive oil. Add the red onion, garlic and pine nuts and toss to coat with oil. Place the pan onto the hot grill.
Meanwhile brush the eggplants, pepper pieces, squash, and mushroom with olive oil. Place onto hot grill. Cook the vegetables just until charred but retaining their texture. Remove the vegetables from the grill to a cutting board and cube. Return them to the grill pan with the onion, garlic, and pine nuts. Toss well and continue cooking until the vegetables are tender, then add the salsa and black olives, toss again and cook until everything is nice and hot about 2-3 minutes.
Brush cut side of escarole with olive oil and place on the hot grill. Cook just until charred and wilted.
Assemble by placing the escarole grilled side up on your platter, then spoon on the hot vegetable mixture and serve.