Ingredients
- 12 mushrooms
- 2 sweet pepper (yellow)
- 2 zucchini
- 1 eggplant
- 1 onion (red)
- 1 tomato
- 1/2 c olive oil
- 1/4 c balsamic
- 3/8 c black olives
- 1 tb dijon mustard
- 3/8 c basil
- 1/2 ts salt
- 1/2 ts pepper
- some garlic
Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.