Grilled vegetable salad
Yield: 6 Servings
Ingredients:
- 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 MMMMM--------------------------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
Instructions:
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.
