Grilled Vegetables With Mixed Greens And Blue Cheese Dressing

• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 9 tablespoons extra-virgin olive oil, divided, plus more for brushing
• 1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
• 2 medium zucchini, halved lengthwise
• 2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
• 1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
• 1 fennel bulb, trimmed, cut through core into 8 wedges
• 8 fresh shiitake mushrooms, stemmed
• 10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
• 1 large red onion, cut into 1/3-inch-thick slices
• 1 5-ounce package mixed baby greens

1. Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
2. Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
3. Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

red wine vinegar, mustard, extravirgin olive oil, blue cheese, zucchini, bell peppers, potatoes, fennel bulb, shiitake mushrooms, baby beets, red onion, baby greens

Taken from www.epicurious.com/recipes/food/views/grilled-vegetables-with-mixed-greens-and-blue-cheese-dressing-353790 (may not work)