Salad/Grilled Vegetable Salad

By latin1

Ingredients

• 1 Japanese eggplant, sliced on the bias
• 2 zucchini, sliced on the bias
• 2 yellow squash, sliced on the bias
• 1 gree bell pepper, cut into 6 pieces
• 1 red bell pepper, cut into 6 pieces
• 3 whole garlic bulbs , cut in half
• 1/2 cup olive oil
• 1 tbsp fresh rosemary
• Salt and freshly ground pepper to taste
• 12 oz mixed greens
• Vinaigrette
• 1 tbsp Dijon mustard
• 6 oz rosemary flavored red wine vinegar
• 1 tbsp fershly chopped rosemary
• Salt and Pepper to taste
• 1 1/2 cup olive oil

Preparation

Step 1

Place all vegetables except garlic in a bowl. Add 1/2 cup olive oil, 1 tbsp rosemary and salt and pepper. Toss. Cover with plastic and marinate for 30 minutes at room temperature. To make vinaigrette, in small bowl whisk togather mustard, vinegar, rosemary, salt and pepper. Slowly add the olive oil and continue whisking.
Grill vegetabkes. Assemble salads and dress.