Grilled Vegetable Salad
with Sweet Poppyseed Dressing

Vegetarians take heart, summer grilling is for you, too! Grilled vegetables are delicious whether served over rice, in a pocket pita or in this incredible salad. Thanks to Susan Wilson for the inspiration.

Prep time: 30 minutes
Makes 8 servings, 2/3 cup dressing

Salad

• 1 eggplant, cut into ½” rounds
• 1 red pepper, cut in large wedges
• 1 onion, cut in large wedges
• 1 summer squash, cut in long, fat strips
• 1 zucchini, cut in long, fat strips
• 10 big mushrooms
• Extra-virgin olive oil
• 8 cups salad greens
• 1-2 oz feta cheese, crumbled

Dressing

• 4 Tbsp extra-virgin olive oil
• 3 Tbsp brown rice vinegar
• 2 Tbsp brown rice syrup
• 1 Tbsp Dijon mustard
• 2 tsp poppyseeds
• 1 Tbsp fresh dill or 1 tsp dried dill

Light the coals in your grill (a small hibachi works fine). While coals are heating, prepare vegetables for grilling. Wash and cut them and brush both sides of each vegetable piece with a light coat of oil. When coals are whitehot, place vegetable pieces on grill and cook a few minutes on each side, until the vegetables just start to brown. Set aside grilled vegetables.

Wash salad greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Cut grilled vegetables into bite-sized pieces and add them to the salad greens. Crumble feta on top. Whisk all ingredients for dressing together or shake up in a small jar. Dress and toss salad before serving. Save any leftover grilled vegetables to make sandwiches the next day.

Reprinted with permission from Feeding the Whole Family by Cynthia Lair