Name: Grilled Vegetables with Greens And Croutons
Ingredients: 2 tb Extra-virgin olive oil; 2 tb Balsamic vinegar; 1/2 ts Dijon mustard; **REMAINING INGREDIENTS**; 8 c Mesclun greens; dried thoroughly; 4 Portobello mushrooms; (about 1 lb. total); Stemmed and cut into 1/2-inch-thick; ; slices; 2 md Sweet onions; Such as Vidalia or Walla Walla; (about 1 1/2 lbs. total); Cut into 1/2-inch-thick rings; 1 lg Red bell pepper; Cut into 1/2-inch-wide strips; 16 Cherry and/or yellow pear tomatoes; 1 tb Extra-virgin olive oil; 8 sl Italian bread; (3/4-inch-thick); 1 md Clove garlic; cut in half; 1/2 c Parmesan shavings; (1 oz.); OR 1 cup grated Parmesan-flavored soy; Cheese

When I speak of total depravity I do not mean that all men are as depraved as they possibly can be, nor that the depravity of their heart will always manifest itself equally in all respects at all times. Total depravity simply means that the whole of the individual, his heart, soul, spirit, and will, is affected by and enslaved to sin, thereby rendering him odious in the sight of God. What this means in terms of the gospel of Jesus Christ is that if left to himself a person will invariably, inevitably, and without pause reject the truth. Total depravity means that no matter how “civil” or “compassionate” or “industrious” or “law-abiding” he might otherwise be in his dealings with other people, he is utterly and willfully indisposed to all that Christ is and says. Merely preaching to that person will profit nothing.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	New, Vegtime7	4	servings

INGREDIENTS

2	tb	Extra-virgin olive oil
2	tb	Balsamic vinegar
1/2	ts	Dijon mustard
		REMAINING INGREDIENTS
8	c	Mesclun greens; dried thoroughly
4		Portobello mushrooms; (about 1 lb. total)
		Stemmed and cut into 1/2-inch-thick
		; slices
2	md	Sweet onions
		Such as Vidalia or Walla Walla
		(about 1 1/2 lbs. total)
		Cut into 1/2-inch-thick rings
1	lg	Red bell pepper
		Cut into 1/2-inch-wide strips
16		Cherry and/or yellow pear tomatoes
1	tb	Extra-virgin olive oil
8	sl	Italian bread; (3/4-inch-thick)
1	md	Clove garlic; cut in half
1/2	c	Parmesan shavings; (1 oz.)
		OR 1 cup grated Parmesan-flavored soy
		Cheese

INSTRUCTIONS

VINAIGRETTE
4 SERVINGS. LACTO Prepare a hot charcoal fire or preheat gas grill on high.
Set a vegetable grill topper on rack to heat.
Vinaigrette: In small bowl, whisk together all vinaigrette ingredients
along with 1 tablespoon water.
Place greens in large bowl and set aside. Spread mushrooms, onions, bell
pepper and tomatoes on 2 baking sheets. Brush vegetables all over with oil
and season with salt and pepper.
Lightly oil grill topper. Grill vegetables in batches until nicely browned
and tender, 2 to 4 minutes per side. Transfer cooked vegetables to baking
sheet. Grill bread alongside vegetables until lightly toasted. Immediately
rub warm grilled bread with cut sides of garlic.
Add grilled vegetables and vinaigrette to greens and toss well. Divide
salad among plates and sprinkle Parmesan shavings on top. Serve right away
with garlic bread.
PER SERVING: 420 CAL.; 15G PROT.; 15G TOTAL FAT (3G SAT. FAT); 60G CARB.;
5MG CHOL.; 498MG SOD.; 10G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 30
Converted by MM_Buster v2.0l.

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