Grilled Vegetable Salad

Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.

1 medium eggplant, cut lengthwise into ¼-inch-thick slices
2 medium zucchini, cut lengthwise into ¼-inch-thick slices
2 small or one medium summer squash, cut lengthwise into ¼-inch-thick slices
1 bunch spring onions, trimmed of root ends
1 bunch asparagus, trimmed
1 red pepper, seeded and cut into quarters lengthwise
¼ cup olive oil
Sea salt and fresh ground pepper
¼ cup fresh basil leaves, cut into a thin chiffonade
¼ cup toasted pine nuts

For the dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
Sea salt and fresh ground pepper

1. Preheat heat a gas or charcoal grill to medium-high heat.

2. Combine all the vegetables in a large bowl and toss with olive oil, seasoning generously with salt and pepper. Carefully lay out all the vegetables on the rack and grill until all are tender and slightly charred, pulling off vegetables as they are done. (Some will cook quicker than others.)

3. Meanwhile, prepare the vinaigrette by whisking all ingredients together in a small bowl. Check for seasoning and add salt and pepper, to taste. Set aside.

4. Remove vegetables from grill; cool slightly. Cut any larger vegetables into 1-inch pieces. Arrange vegetables on a large serving platter and toss gently with the reserved vinaigrette. Garnish with the basil leaves and pine nuts; serve either warm or at room temperature.

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