Grilled Vegetable Salad

Directions

Cut eggplant into 1-inch 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-inch squares.

Place in large bowl.

Cut zucchini and onion into ½-inch thick slices; set aside separately.

Trim ends of muchroom stems.

Rinse eggplant under cold water; pat thoroughly dry.

Lightly brush vegetables with oil.

Grill mushrooms and onion, turning occasionally, for 8 to 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.