Grilled Vegetable Salad

• 4 plum or small heirloom tomatoes, halved
• 2 medium zucchini, cut lengthwise into 4 slices
• 2 medium yellow squash, cut lengthwise into 4 slices
• 2 baby eggplant, cut lengthwise into 4 slices
• 1 large red bell pepper, seeded and cut into 4 wedges
• 1 large red onion, cut into thick slices
• 1 pound asparagus
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 6 cups mixed salad greens
• Crumbled goat cheese

1. Preheat grill to medium-high (350u0b0 to 400u0b0). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.
2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.
3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

heirloom tomatoes, zucchini, yellow squash, baby eggplant, red bell pepper, red onion, asparagus, olive oil, salt, mixed salad greens, goat cheese

Taken from www.myrecipes.com/recipe/grilled-vegetable-salad-0 (may not work)