Grilled-Vegetable Salad With Lentils

• Lentils:
• 1 1/3 cups dried lentils
• 4 cups water
• 1 bay leaf
• 1/2 cup finely chopped red onion
• 2 tablespoons coarsely chopped walnuts
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon dried herbes de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small garlic clove, minced
• Vegetables:
• 24 asparagus spears, trimmed (about 12 ounces)
• 2 zucchini, cut diagonally into 1-inch-thick slices
• 1 small yellow bell pepper, quartered
• 1 small orange bell pepper, quartered
• 1 small red bell pepper, quartered
• 1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices
• 1 1/2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 teaspoon dried herbes de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Prepare grill.
2. To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.
3. To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.

dried lentils, water, bay leaf, red onion, walnuts, extravirgin olive oil, red wine vinegar, salt, black pepper, garlic, vegetables, zucchini, yellow bell pepper, orange bell pepper, red bell pepper, eggplant, olive oil, red wine vinegar, thyme, salt, black pepper

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