Grilled Vegetable Salad

• 3 tablespoons fresh orange juice
• 3 tablespoons balsamic vinegar
• 1 small garlic clove, minced
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 12 cup extra virgin olive oil
• 8 cups thickly sliced vegetables (red onion, zucchini, eggplant and sweet peppers)
• 1 (284 g) bag salad greens (European)
• 13 cup feta cheese
• 14 cup chopped mint leaf

1. Whisk orange juice, vinegar, garlic, salt and pepper until combined.
2. Slowly whisk in oil.
3. Divide dressing mixture into two equal portions.
4. Preheat Barbecue to medium-high.
5. Insert a skewer through the side of each red onion slice to hold rings together.
6. Brush one portion of dressing mixture over vegetables.
7. Grill vegetables, turning them as needed to prevent from scorching and removing individual pieces as they are done, until all the vegetables are cooked, 15-20 minutes.
8. Cool slightly.
9. Chop larger vegetables into bite-size pieces.
10. Remove skewers from onions and separate into rings.
11. Toss vegetables with salad greens and reserved dressing mixture.
12. Sprinkle with feta and mint.

orange juice, balsamic vinegar, garlic, salt, fresh coarse ground black pepper, extra virgin olive oil, vegetables, salad greens, feta cheese, mint leaf

Taken from www.food.com/recipe/grilled-vegetable-salad-371379 (may not work)