Recipe - Grilled Vegetable Salad

1 lg Eggplant (10oz)
1 Sweet red pepper
1 Sweet yellow pepper
2 Zucchini
1 Red onion
12 Mushrooms
1 Tomato; chopped
1/3 cup Black olives; slivered

DRESSING
One fourth cup Balsamic/red wine vinegar
1 tablespoon Dijon mustard
2 cl Garlic; minced
One half teaspoon Salt
One half teaspoon Pepper
1/3 cup Basil; fresh, chopped
One half cup Olive oil

Cut eggplant into 1inch 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 mediumhigh
heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed
and cut into 1inch squares. Place in large bowl. Cut zucchini and onion
into 1/2inch 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
810 minutes. Grill zucchini and eggplant for 10 minutes or until
tendercrisp. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini