Colorful Grilled Vegetable Salad

• 2 qt. eggplant, cut into 1/2-inch-thick slices Safeway 1 ea For $1.28 thru 02/09
• 1-1/2 qt. zucchini, cut into 1/2-inch-thick slices
• 1-1/2 qt. yellow squash, cut into 1/2-inch-thick slices
• 1-1/2 qt. red onions, cut into 1/2-inch-thick slices
• 1-1/2 qt. red peppers, cut into 1/2-inch-thick slices
• 1 qt. BACK TO NATURE Organic Italian Vinaigrette, divided

1. Spread vegetables into full-size sheet pan (or into half-size sheet pan for trial recipe).
2. Pour 2 cups of the vinaigrette (or 1/4 cup of the vinaigrette for trial recipe) over vegetables; toss to coat.
3. Cover and refrigerate several hours to marinate.
4. Drain vegetables; discard marinade.
5. Add vegetables to grill; cook 4 min.
6. on each side or until crisp-tender.
7. Return to sheet pan; place in refrigerator to cool.
8. Cut vegetables into 1-1/2x1/2-inch strips.
9. Return to sheet pan.
10. Pour remaining 2 cups vinaigrette (or remaining 1/4 cup vinaigrette for trial recipe) over vegetables; toss to coat.
11. Cover and refrigerate several hours or until chilled.

eggplant, zucchini, yellow squash, red onions, red peppers, back to nature organic italian vinaigrette

Taken from www.kraftrecipes.com/recipes/colorful-grilled-vegetable-salad-107867.aspx (may not work)