Grilled Summer Vegetable Salad

By ghinman

Ingredients

• 1 lg. eggplant, cut lengthwise into thick slices
• 3 summer squash, cut lengthwise into thick slices
• 1/4 cup plus 3 Tbs. olive oil
• Salt to taste
• Freshly ground black pepper, to taste
• 1/2 tsp. dried oregano
• 1 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 4 tomatoes, cored and quartered
• 3 oz. mixed baby greens
• 2/3 cup fresh goat cheese, crumbled

Preparation

Step 1

Place the eggplant and squash slices in a shallow dish and brush sides with the 3 Tbs. of olive oil. Season with salt and pepper and the oregano. Place the slices on a grill rack and cook, turning once, until tender and golden, 2-3 min. Or you can arrange the slices on a rimmed, baking sheet and place in the broiler. Cook, turning once, 2-3 min. per side. Make the vinagrette in a lg. bowl, whisk together the vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/4 cup of oil until smooth. Cut the grilled vegetables into bite-sized pieces and add to the vinagrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve.