Grilled Vegetable Salad

• 5 plum tomatoes, quartered and seeded
• 1 1/2 pounds Japanese eggplant, trimmed and halved lengthwise
• 1 large red onion, cut into 1/2-inch-thick slices
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

1. Preheat grill.
2. Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper. Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray. Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.
3. Arrange tomatoes, skin side down, on a grill rack coated with cooking spray. Grill 2 minutes on each side or until soft. Arrange tomatoes alternately with other vegetables on a serving platter. Combine parsley and garlic; sprinkle evenly over vegetables. Garnish with cheese.

tomatoes, japanese eggplant, red onion, red bell pepper, yellow bell pepper, extravirgin olive oil, salt, freshly ground black pepper, cooking spray, parsley, garlic, cheese

Taken from www.myrecipes.com/recipe/grilled-vegetable-salad-2 (may not work)