Grilled Vegetable Salad Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Things You'll Need

  • 1lg Eggplant (10oz)
  • 1 Sweet red pepper
  • 1 Sweet yellow pepper
  • 2 Zucchini
  • 1 Red onion
  • 12 Mushrooms
  • 1 Tomato; chopped
  • 1/3c Black olives; slivered
DRESSING:
  • 1/4c Balsamic/red wine vinegar
  • 1tb Dijon mustard
  • 2cl Garlic; minced
  • 1/2ts Salt
  • 1/2ts Pepper
  • 1/3c Basil; fresh, chopped
  • 1/2c Olive oil

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