Grilled Vegetable Salad with Balsamic Vinaigrette

Step 1

Turn on your grill to 450° to preheat and clean.

Step 2

Slice zuchinni (lengthwise) and eggplant (widthwise), salt lightly and set aside. Cut peppers in half. Brush or rub all veggies with olive oil.

Step 3

Grill the veggies on medium heat just until they have grill marks on each side, 3 to 4 minutes per side. You want them to still be tender crisp, not mushy.

Step 4

Remove from the grill and spread them out to cool slightly.

Step 5

Meanwhile, chop the tomatoes, green onions, and parsley.

Step 6

Make your dressing by whisking the ingredients together in a small bowl or cup.

Step 7

Rough chop your grilled veggies and place in a medium bowl.

Step 8

Add the raw ingredients and drizzle with dressing. Toss to coat.