Grilled Vegetable Salad - 3

Recipe Ingredients

1 cup	198g / 7oz	Eggplant (large)
1		Sweet red pepper
1		Sweet yellow pepper
2		Zucchini
1		Red onion
12		Mushrooms
1		Tomato - chopped
1/3 cup	78ml	Black olives - slivered
		Dressing
1/4 cup	59ml	Balsamic/red wine vinegar
1 tablespoon	15ml	Dijon mustard
20		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/3 cup	48g / 1.7oz	Basil, fresh - chopped
1/2 cup	118ml	Olive oil

Recipe 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 mushroom 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.

Source:
Better Homes and Gardens magazine -- May 1997

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