Grilled Vegetable Salad

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves minced garlic
• Dash of dried basil
• Dash of dried oregano
• 4 slices zucchini
• 4 slices yellow squash
• 4 slices eggplant
• 1/2 red pepper, seeded
• 1 bunch arugula, rinsed and dried
• 3 leaves romaine, rinsed and dried
• Parmesan shavings
• Salt and pepper

1. In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper.
2. Stir in zucchini, squash, eggplant and red pepper and toss to coat.
3. Heat cast iron grill pan over high heat.
4. Grill vegetables until tender.
5. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl.
6. Arrange leaves on platter and top with grilled vegetables.
7. Top with Parmesan shavings

olive oil, balsamic vinegar, garlic, basil, oregano, zucchini, yellow squash, eggplant, red pepper, arugula, romaine, parmesan shavings, salt

Taken from www.foodnetwork.com/recipes/grilled-vegetable-salad-recipe2.html (may not work)