Salad with Grilled Vegetables and Balsamic Vinegarette Recipe

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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.
Sprinkle with green onions and cheeses.

Container: small mixing bowl, grill

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Size: 1 cup

Servings: 10

Enter desired servings:

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 beats, trimmed and cut into 1/4" rounds
-		2 large red peppers, seeded, cut into 1/2" strips
-		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 small eggplant, unpeeled, cut ends off, slice lengthwise into 4-5 slices
-		1 red onion, skinned, cut into 1/2" rounds
		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