Grilled Vegetable Salad

1 eggplant, cut into 1/2 inch rounds
1 large zucchini, cut into 1/2 inch rounds
2 red bell pepper, roasted and medium dice
1/2 lb button mushrooms
1/2 medium yellow onion
Olive oil, salt, pepper, and balsamic vinegar to taste.

Preheat grill pan on medium. The grill would be even better. A garden variety pan would suffice.

Fill baking pan with olive oil.  Coat eggplant in oil on each side.  Salt and pepper each side.

Grill.

When they are marked,

flip them and continue to cook them until tender.

Season and grill the zucchini and onion.  For the onion, I keep the root end attached. That keeps it all together on the grill so I’m not chasing pieces with my tongs. Easier to flip.

Same procedure with the mushrooms.  (Optional* – brush the mushrooms with white wine or beer before grilling)

Once the veggies were all marked, grilled to tender, and cooled, medium dice on everything and mix it all together with a couple splashes of balsamic.

Taste, Adjust, marinate for 20 minutes.

One thought on “Grilled Vegetable Salad

  1. Pingback: Taco Taco | CookSmarts

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