Salad with Grilled Vegetables and Balsamic Vinegarette Prep Time: 60 minutes Cook Time: 10 minutes Servings: 10 Serving Size: 1 cup Ingredients - 8 cups mixed baby greens (1 ready mix bag) - 1/2 baby fresh spinach, rinsed, dried - 1/2 cup pitted black olives - fresh basil leaves, whole or chopped - 2 green onions, chopped - 1/2 cup crumbled feta or goat cheese - 1/2 cup parmesan or romano cheese, shredded - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - salt and pepper to taste - ASSORTMENT GRILLED BALSAMIC VEGETABLES - 3 fresh beets, trimmed and cut into 1/4 - 2 large red peppers, seeded, cut into 1/2 - 2 small zucchini, unpeeled, cut ends off and cut lengthwise into 4 slices - 2 small yellow squash, cut ends off and cut lenthwise into 4 slice	1

	- 1 small eggplant, unpeeled, cut ends off, slice lengthwise into 4-5 slices - 1 red onion, skinned, cut into 1/2 - DRESSING FOR VEGETABLES: - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - salt and pepper to taste - DRESSING FOR SALAD: - 1/2 cup olive oil - 3 tablespoons balsamic vinegar    Great way to use fresh vegetables from the garden and make a pretty display.   Directions Preheat grill to medium-high. Place all sliced vegetables in large bowl or on a large baking sheet. In a small mixing bowl, whisk together olive oil, vinegar, salt and pepper. Pour over vegetables, toss to coat. Place single layer of vegetables in a grill pan on the grill. Grill until tender, turning once. Beets take 6 minutes each side, squash, zucchini, eggplant take approximately 4-5 minutes each side, just until crisp tender. Onions and pepper take 6-7 minutes each side. Place mixed greens on a large serving platter. Arrange grilled vegetables and black olives around edge of platter over greens. Whisk together olive oil and vinegar, drizzle over platter of vegetables.	2

	Sprinkle with green onions and cheeses.	3