- 3/4 pound asparagus, trimmed
- 2 small Italian eggplants (sliced into 3/4 inch thick rounds)
- 6 wooden skewers (8 inch long) soaked in water
- 1 large red onion, cut into four 3/4 inch thick slices
- 1 tablespoon Filippo Berio Regular Olive Oil (for brushing and grilling)
- 2 cups baby spinach, washed and dried
- Vinaigrette
- 1/3 cup Filippo Berio Extra Virgin Olive Oil
- 1/4 cup balsamic vinegar
- 1/3 cup Parmesan shavings, shaved with a vegetable peeler
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced shallot
- Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in a colander with tbs kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 tbs regular olive oil and sprinkle with salt and pepper to taste.
- To Make Vinaigrette: In a glass Bowl combine Balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the olive oil while whisking.
- Grilling: Preheat grill. Grill eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tbs regular olive oil turning, until tender, 8-12 minutes total.
- Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.