Recipe for Grilled Vegetale Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 med Red onion, cut into 3/4-inch thick slices
1 med Eggplant, cut crosswise into 1-inch thick slices
2 lrg Red sweet peppers, cut into 3/4 inch thick rings
1 med Zucchini, sliced lengthwise into 1/4 inch slices
1 med Yellow squash, sliced lengthwise into 1/4 inch slices
6 x Thin asparagus spears
1/4 cup Olive oil
Fresh ground pepper,, to taste
Salt, (optional), to taste
6 cup Torn mixed greens (such as mesclun mix)
1/4 cup Balsamic vinegar
Instructions:
Instructions: Brush the prepared vegetables with olive oil and sprinkle each side with pepper and salt, if desired. Lay vegetables perpendicular to wires on the rack of an uncovered grill directly over medium to -medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini, squash, and asparagus for 5 to 6 minutes or til crisp-tender, turning occassionally. Arrange vegetables on torn mixed greens. Splash with balsamic vinegar and top with basil.

Makes 6 side-dish servings.

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