Grilled Vegetable Salad with CheeseIngredient List : 2 Japanese eggplants, trimmed and cut lengthwise 1 zucchini sliced lengthwise in _ inch strips 1 portabella mushroom, sliced lengthwise 2 tbsp lemon juice _ tsp salt _ tsp fresh or dried thyme and marjoram 2 tbsp minced fresh parsley 1 tbsp balsamic vinegar 1 yellow squash, sliced lengthwise 1 sweet red pepper, sliced lengthwise 2 tbsp olive oil 1 garlic clove, minced _ tsp fresh ground pepper 8 black olives 4 ounces fresh grated mozzarella cheese -------------------------------------------------------------------------------- Directions : In a small bowl, combine oil, lemon juice, garlic, salt, pepper, thyme and marjoram. Toss vegetables in mixture until well cooked. (save marinate for later) Set grill about 4 inches from heat. Cook eggplant first for about 2 minutes, turn and then add the remaining vegetables. Cook for about 2 minutes on each side or until vegetables are tender. Arrange hot vegetables on serving plate, add black olives. Sprinkle with cheese and parsley. Add balsamic vinegar to marinate mixture and drizzle over vegetables. * Serve with crusty French or Italian bread. Note: Slice vegetables large enough for grill or use a grill basket. If you prefer you can broil vegetables about 6 inches from heat and cook 1 or 2 minutes longer.
