The boy and I made this grilled veggie salad last night for dinner. It is absolutely delicious! We were grilling on a shared rooftop grill so that we could enjoy the sunset as we cooked. It took a little longer to grill than we would have liked, but it was totally worth it. If you’re not sharing a grill, this will go quickly. It literally only takes a couple minutes to prepare the dressing/marinade. You may need to make 2 batches of the dressing/marinade, so keep that in mind when you buy ingredients.

This is a meal within itself! Serve on mixed greens and add carmelized onions if you want. (We did and it was delicious!)

Grilled Vegetable Salad

Ingredients:
1/3 cup vegetable oil
1/4 cup bottled lemon juice
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
2 pounds summer squash & zucchini, sliced in half lengthwise
2 red or yellow bell peppers (we like using both)
1 eggplant cut in 1/2″ slices
1 (15.8 oz) can White Northern beans, drained

Directions:
In small bowl, combine all ingredients except vegetables. Grill all vegetables except beans until tender-crisp, turning and basting frequently with dressing mixture. Arrange vegetables and beans on serving platter. Top with remaining dressing.