Grilled Vegetable Salad with Poached Eggs



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