Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant (10oz)
1 Sweet red pepper
1 Sweet yellow pepper
2 Zucchini
1 Red onion
12 Mushrooms
1 Tomato; chopped
1/3 c Black olives; slivered

--------------------------DRESSING-------------------------------
1/4 c Balsamic/red wine vinegar
1 tb Dijon mustard
2 cl Garlic; minced
1/2 ts Salt
1/2 ts Pepper
1/3 c Basil; fresh, chopped
1/2 c Olive oil

Cut eggplant into 1-inch thick slices. in colander, layer eggplant,
sprinkling each layer lightly with salt. Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over
medium-high heat, turning often, for 10 minutes or until roasted. Let
cool. Peel, seed and cut into 1-inch squares. Place in large bowl.
Cut zucchini and onion into 1/2-inch thick slices; set aside
separately. Trim ends of muchroom stems. Rinse eggplant under cold
water; pat thoroughly dry. Lightly brush vegetables with oil. Grill
mushrooms and onion, turning occasionally, for 8-10 minutes. Grill
zucchini and eggplant for 10 minutes or until tender-crisp. halve
zucchini, quarter onions and cube eggplant slices; add to peppers
along with mushrooms. Dressing: in bowl, whisk together vinegar,
mustard, garlic, salt and pepper; whisk in basil, then oil in steady
stream. Pour over vegetables, tossing gently to coat. Refrigerate for
at least 4 hours or up to 8 hours. Bring to room temperature before
serving. Garnish with tomato and olives.

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