Grilled Vegetable Salad

• 1 None red pepper, seeded and sliced
• 1 None sweet potato, peeled, halved lengthwise and sliced
• 4 None baby eggplant, thickly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups baby spinach
• 1 cup loosely packed basil leaves
• 6 None mini mozzarella balls, drained and halved
• None None FOR THE BALSAMIC DRESSING
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 clove garlic clove, crushed
• 1 tsp Dijon mustard

1. Heat a grill pan on high heat or preheat the grill to medium-high.
2. Spray the pepper, sweet potato and eggplant lightly with no stick cooking spray. Grill for 5-10 mins, turning, until golden and tender.
3. Meanwhile, for the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
4. Combine the grilled vegetables, chickpeas, spinach, basil leaves and mozzarella cheese in a large bowl. Drizzle with dressing just before serving.

red pepper, sweet potato, baby eggplant, chickpeas, baby spinach, basil, mozzarella balls, dressing, balsamic vinegar, olive oil, clove garlic, mustard

Taken from recipes-plus.com/api/v2.0/recipes/34667 (may not work)