Grilled Vegetable Salad

  • 2 small zucchini squash
  • 1 small eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3-4 portabella mushroom caps
  • 1 large sweet onion
  • 1/4 c. olive oil
  • 2 tsp. seasoned salt
  • 1 tsp. fresh ground black pepper
  • 1 pint grape tomatoes
  • 2 T. finely chopped chives
  • 2 T. balsamic vinegar
  • 1/4 c. olive oil

Clean and cut all of the vegetables into similar sized and shaped pieces. I like to cut the squash and eggplant into 1-inch slices and halve them as necessary to keep them consistent in size. The peppers are easy to slice into thick strips and the mushrooms can be sliced into 1/2-inch slices. The onion is perfect when sliced into 1/2-inch round slices and a bamboo skewer carefully poked along the diameter of the onion to form large onion "coins".

Place the vegetables in a large resealable plastic bag. Add the 1/4 cup olive oil, seasoned salt and black pepper. Seal the bag and shake vigorously to evenly coat the vegetables.

Preheat a grill to medium-high heat. If desired, place a grill pan on the grill to keep the vegetables from falling through the grill grates. Grill the vegetables on the hot grill, making sure to leave them slightly crisp. Some may be done slightly earlier than others, but use your tastes to determine how "done" you'd prefer them. Remove the vegetables to a large bowl, remove the bamboo skewers and cut any large pieces into smaller ones. Add the remaining ingredients and toss to coat. Serve the salad warm or chilled.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes
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