Grilled Vegetable Salad

Ingredients:

2 eggplants (Japanese) - cut into 1/4-inch slices

1 zucchini - cut into 1/4-inch slices

1 yellow squash - cut into 1/4-inch slices

1 red bell pepper - seeded and quartered

1 red onion - cut into 1/4-inch slices

1/4 cup(s) olive oil

1 pinch kosher salt - to taste

1 pinch black pepper - to taste

1 1/2 tablespoon(s) white wine vinegar

1 tablespoon(s) honey

1 teaspoon(s) Dijon mustard

1 teaspoon(s) oregano - chopped

1/2 teaspoon(s) thyme - chopped

1 pinch black pepper - to taste

Steps:

-Prepare grill.

-In a large bowl, toss vegetables with olive oil and plenty of salt and pepper to taste.

-Grill in a grill wok/pan until onions are cooked and other vegetables are tender, about 10 minutes, stirring often.

-If you don't have a grill wok, you can place the vegetables on the grill. Grill for 2 minutes on each side.

-Allow the vegetables to cool slightly, then coarsely chop and combine in a large bowl.

-Combine remaining ingredients in a small bowl and drizzle over vegetables.

Serve with roasted or grilled pork, chicken or beef.

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