Grilled Vegetables Salad
1 yellow squash
2 large red sweet peppers
1 medium red onion cut in 3/4 inch slices
1 small eggplant
6 C. baby greens or mesclun mix
1/4 C. olive oil
1/4 C. balsamic vinegar
1/4 C. fresh basil julienned
sea salt and fresh cracked black pepper
Cut the eggplant into 1 inch slices. Sprinkle with salt and let drain for 15 minutes. Slice the zucchini and summer squash lengthwise into 1/4 inch slices. Cut the red pepper into 3/4 inch rings.
Brush all the vegetables with the olive oil. Sprinkle with sea salt and fresh ground cracked pepper.
Grill the zucchini and summer squash for 5 - 6 minutes. Grill the eggplant, peppers, red onion for 8 - 10 minutes.
Arrange vegetables on top of greens and sprinkle with balsamic vinegar and basil.
Makes 6 servings.
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