Grilled Vegetable Salad

By cindygwest

Ingredients

• Keep the onion rounds together when you add them to the marinade or they'll be difficult to grill.
• 3 tablespoons white wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 3 garlic cloves , minced
• Salt and pepper
• 6 tablespoons olive oil
• 3 zucchini (8 ounces each), halved lengthwise
• 1 red onion , sliced into 1/2-inch-thick rounds
• 1 red bell pepper , stemmed, seeded, and halved lengthwise
• 1 pound eggplant , sliced into 1/2-inch-thick rounds
• 3 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley

Details

Servings 4

Preparation

Step 1

Whisk vinegar, mustard, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in oil until thoroughly incorporated. Reserve 2 tablespoons dressing. Add zucchini, onion, and bell pepper to remaining dressing and turn to coat. Marinate vegetables for 15 minutes, tossing occasionally.

2A. For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

3. Clean and oil cooking grate. Place eggplant and marinated vegetables on grill, beginning with eggplant. Grill (covered if using gas) until charred and tender, 4 to 6 minutes per side, removing eggplant last. Chop vegetables into 1-inch pieces and toss with reserved dressing, basil, and parsley. Cool 10 minutes. Season with salt and pepper to taste. Serve.