Grilled Summer Vegetable Salad



1 medium eggplant, cut crosswise into 1/2-inch-thick slices
1 medium onion, cut into 1/2-inch-thick wedges
2 green and/or red sweet peppers, halved, stems, membranes, and seeds removed
6 large cremini mushrooms, stems removed
3 plum tomatoes, halved lengthwise
3 tablespoon solive oil
1 tablespoon cider vinegar
1 recipe Herbed Vinaigrette (below)
Fresh thyme (optional)

1. In a very large bowl, combine eggplant, onion wedges, sweet peppers, mushrooms, and tomatoes. Add olive oil and cider vinegar. Toss to coat vegetables.
2. Place vegetables on rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.
3. To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with Herbed Vinaigrette. Serve warm or at room temperature.

Herbed Vinaigrette
In a small bowl, whisk together 1 tablespoon olive oil, 2 teaspoons cider vinegar, 1 teaspoon snipped fresh parsley, 1/4 teaspoon snipped fresh thyme, 1/4 teaspoon snipped fresh rosemary, 1/8 teaspoon salt, and dash ground black pepper.

Makes 6 servings.