Grilled Vegetable Salad with Balsamic Viniagrette


For grilled vegetables:
1 zucchini
1 yellow squash
1 sweet onion
1 small eggplant
1 ripe tomato
3 tablespoons olive oil
Salt and pepper to taste
1/4 teaspoon thyme leaves

For the salad and dressing:
5/8 cups olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste
8 ounces mixed greens
1/4 cup basil leaves
1/4 cup grated Parmesan cheese


Fire up the outdoor grill and let the charcoal burn until it is gray and covered with a layer of ash.

1. Slice the zucchini and yellow squash lengthwise into 1/4-inch strips. Cut the onion and eggplant into 3/8inch rounds and quarter the tomato.

2. Brush all the vegetables with olive oil and season with salt, pepper and a sprinkling of thyme. Place all the vegetables except the tomato on the grill and cook until they are nicely marked and slightly wilted. Add the tomato, skin side down, and cook to warm through. Remove all the vegetables from the grill and cut into bite-sizes pieces.

3. Whisk the oil and vinegar together and season with salt and pepper. Toss greens in the balsamic vinaigrette and divide onto four serving plates. Arrange the vegetables on top of the greens, and garnish with basil and parmesan. Serve immediately.

Serving Size:
Serves 4.
Primo Grill