Grilled Vegetable Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: GRILLED VEGETABLE SALAD
Categories: Vegetables, Salads
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.

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