---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Vegetable Salad
 Categories: Vegetables, Salads
      Yield: 6 servings
 
      1 lg Eggplant (10 oz)
      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  Fresh basil; chopped
    1/2 c  Olive oil
 
  Cut eggplant into 1" 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" squares. Place in large bowl.
  Cut zucchini and onion into 1/2" 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.
 
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