Grilled Vegetale Salad

Course : Grilling
Serves: 6
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1 medium Red onion, cut into 3/4-inch Thick slices
1 medium Eggplant, cut crosswise into 1 Inch thick Slices
2 large Red sweet peppers, cut into 3/4 Inch thick Rings
1 medium Zucchini sliced lengthwise Into 1/4 inch Slices
1 medium Yellow squash, sliced Lengthwise into 1/4 -- inch Slices 6 Thin
1/4 cup Olive oil
1 teaspoon Fresh ground pepper, -- to Taste
1 teaspoon Salt, (optional) -- to Taste
6 cup Torn mixed greens (such as Mesclun mix)
1/4 cup Balsamic vinegar
1/4 cup Snipped fresh basil
1 bunch Asparagus spears

Preparation / Directions:

Brush the prepared vegetables with olive oil and sprinkle each side with pepper and salt, if desired. Lay vegetables perpendicular to wires on the rack of an uncovered grill directly over medium to ~medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini, squash, and asparagus for 5 to 6 minutes or til crisp-tender, turning occassionally. Arrange vegetables on torn mixed greens. Splash with balsamic vinegar and top with basil.

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