Grilled Vegetable Salad - 2

Recipe Ingredients

1		Red onion - cut into 3/4" thick (medium)
		Slices
1		Eggplant - cut crosswise into (medium) 1-inch thick
2		Red sweet peppers - cut into 3/4" thick (large)
1		Zucchini - sliced lengthwise (medium) into 1/4 inch
1		Yellow squash - sliced lengthwise (medium) into 1/4, inch pieces
6		Asparagus spears
1/4 cup	59ml	Olive oil
		Fresh ground pepper - , to taste
		Salt, to taste (optional)
6 cups	660g / 23oz	Torn mixed greens (such as mesclun mix)
1/4 cup	59ml	Balsamic vinegar
1/4 cup	59ml	Snipped fresh basil

Recipe Instructions

Brush the prepared vegetables with olive oil and sprinkle each side with pepper and salt, if desired.

Lay vegetables perpendicular to wires on the rack of an uncovered grill directly over medium to -medium-hot coals.

Grill onion, eggplant, and pepper rings for 8 to 10 minutes.

Grill zucchini, squash, and asparagus for 5 to 6 minutes or until crisp-tender, turning occasionally.

Arrange vegetables on torn mixed greens. Splash with balsamic vinegar and top with basil.

Source:
Better Homes and Gardens magazine -- May 1997

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