Title: Grilled Vegetable Salad
Categories: Vegetable Salad
Yield: 6 Servings
| 1 | lg | Eggplant (10oz) |
| 1 | | Sweet red pepper |
| 1 | | Sweet yellow pepper |
| 2 | | Zucchini |
| 1 | | Red onion |
| 12 | | Mushrooms |
| 1 | | Tomato; chopped |
| 1/3 | c | Black olives; slivered |
| DRESSING |
| 1/4 | c | Balsamic/red wine vinegar |
| 1 | tb | Dijon mustard |
| 2 | cl | Garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/3 | c | Basil; fresh, chopped |
| 1/2 | c | Olive oil |
Cut eggplant into 1-inch thick slices. in colander, layer eggplant,
sprinkling each layer lightly with salt. Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over medium-high
heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed
and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion
into 1/2-inch thick slices; set aside separately. Trim ends of muchroom
stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush
vegetables with oil. Grill mushrooms and onion, turning occasionally, for
8-10 minutes. Grill zucchini and eggplant for 10 minutes or until
tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add
to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar,
mustard, garlic, salt and pepper; whisk in basil, then oil in steady
stream. Pour over vegetables, tossing gently to coat. Refrigerate for at
least 4 hours or up to 8 hours. Bring to room temperature before serving.
Garnish with tomato and olives.