Grilled Vegetable Salad

1 medium to large eggplant (heavy for size), peeled and chopped into large pieces
2 medium summer squash (1 zucchini and 1 yellow squash), chopped into large pieces
1 large sweet or yellow onion cut into large wedges
1 pound fresh white or cremini mushrooms cut in halves or fourths if really large
1 pound cherry tomatoes, halved
4 cloves garlic, roughly chopped
1/4 cup fresh parsley, chopped
2 cups chopped bell peppers, assorted colors
1/4 cup extra virgin olive oil
2 teaspoons Kosher salt
1 teaspoon coarsely ground black pepper

Grilled poultry or beef can be added to make a complete meal.

Coat bell pepper halves and sliced eggplant with EVOO and grill (inside or out) or broil until grill marks are present and vegetables are softened. Put halved tomatoes, onions, and halved mushrooms on preheated baking sheet and broil until the tomatoes are splitting, stirring as necessary. After removing from the oven, add garlic and stir then cover with aluminum foil until vegetables come to room temperature. Remove foil, place vegetables in a bowl and add salt, pepper, parsley, and any remaining olive oil. Serve at room temperature.



Serving Size: Makes 6 to 8 servings