Grilled Veggie Salad

By Greg Published: February 16, 2012

Ingredients

• 1 large Spring Ledge eggplant
• 1 large Spring Ledge onion
• 1 large Spring Ledge zucchini
• 1 large Spring Ledge yellow squash
• 1 large Spring Ledge bell peppers
• 1 bottle Your favorite vinaigrette
• 1/3 cup feta or goat cheese crumbled
• 1/2 cup Spring Ledge cherry tomatoes halved

Instructions

1. Preheat grill to medium. Slice all veggies into 1/3" thick pieces, large enough so they don't fall through the grill racks.
   
2. Marinate veggies for ½ hour in vinaigrette (about ¾ cup).
   
3. Grill veggies until tender, turning half way through, while basting with the vinaigrette.
   
4. Remove from grill and cut into bite size pieces.
   
5. Toss with crumbled cheese and add a little more dressing if needed. Add the tomatoes if wanted and serve.
   

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy

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