Italian Grilled Vegetable Salad

Ingredients

1 eggplant

2 red or yellow bell peppers

2 zucchini

2 Portobello Mushrooms

1/4 cup chopped parsley

2 cloves garlic

8 ounces Goat Cheese

1/4 cup toasted pine nuts

salt and pepper to taste

1/4 cup extra-virgin olive oil plus more for drizzling

2 tablespoons lemon juice

Preparation

Chop the parsley and the garlic very finely and put in a bowl.

Cut the eggplants into 0.2-0.4 in thin slices. Cut the peppers in rectangular pieces. Try to make them as flat as possible; I usually press them down with the palm of my hand before grilling them. Slice zucchini lengthwise. You can grill the mushrooms whole or slice them into strips.

Toss vegetables in olive oil and sprinkle with salt and pepper

Grill the vegetables on both sides.

Make the dressing by whisking the olive oil, lemon juice, parsley, and garlic in the bottom of a dish. Add the vegetables and toss with the dressing. Adjust seasoning with salt and pepper.

Add the goat cheese and pine nuts

Serve tepid or cold.