Grilled Vegetable Salad

Ingredients:

• 2 large carrots, peeled, trimmed and cut into 5cm pieces.
• 220 g green beans, ends trimmed
• 2 large or 6 small portobello mushrooms (brown button mushrooms), stems and gills removed
• 1 zucchini, cut lengthwise into three pieces
• 1 yellow zucchini, cut lengthwise into three pieces
• 1 head radicchio, cut into quarters
• 6 tablespoons extra-virgin olive oil
• 1 head Bibb lettuce, outer leaves removed
• 1 small shallot, finely chopped
• Zest and juice of 1 lemon
• Coarse salt and freshly ground black pepper
• Freshly grated Parmesan cheese for serving

Preparation:

1. In a large saucepan, bring water to a boil over medium-high heat. Prepare a bowl of ice water. Salt the boiling water. Add the carrots and cook for 1 minute. Add the green beans to the carrots and continue cooking for 3 minutes. Drain the vegetables in a colander, then immediately transfer to a bowl of ice water to stop the cooking. Remove from the water and pat dry.
2. Heat a large grill pan (2 burners) over medium-high heat.
3. Place the carrots and green beans on a baking sheet along with the mushrooms, zucchini, squash, and radicchio. Drizzle the vegetables with 3 tablespoons of olive oil and toss to coat. Season lightly with salt and pepper.
4. Grill vegetables in a grill pan, in batches if necessary, until tender, turning once (about 3 minutes for green beans and carrots and 8 minutes for mushrooms, radicchio, and zucchini).
5. Transfer the vegetables to a cutting board and cut into small pieces. Shred the radicchio.
6. Place smaller, whole lettuce leaves in a large serving bowl. Top with the chopped vegetables.
7. In a small bowl, combine the shallots, lemon zest and juice, and some salt and pepper. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Drizzle the dressing over the salad. Sprinkle with grated cheese. Serve warm or at room temperature.