Elliots Grilled-Vegetable Salad

• Juice of 4 limes
• 1 tablespoon soy sauce
• 1/4 cup Sriracha
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil
• 1 small Japanese eggplant, halved lengthwise
• 2 medium zucchini, halved lengthwise
• 2 large shiitake mushrooms, stems removed
• 2 red bell peppers, seeded and quartered
• 1 bunch asparagus, woody ends removed
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 (10-ounce) bags mixed greens
• 1 medium red onion, halved lengthwise and thinly sliced
• Grated Parmigiano-Reggiano cheese, for garnish

1. Preheat the grill or the broiler to high heat.
2. To make the vinaigrette, in a medium bowl, mix together the lime juice, soy sauce, Sriracha, garlic, cilantro, black pepper, mustard, and oil.
3. Set aside.
4. In a separate bowl, toss the eggplant, zucchini, mushrooms, bell peppers, and asparagus with the olive oil, salt, and pepper.
5. Arrange all of the vegetables, except the asparagus, in a single layer on the grill or broiler pan, and cook, turning once, until the vegetables soften and grill marks develop, 8 to 10 minutes.
6. Add the asparagus for the last 5 minutes of cooking.
7. Take the veggies off the heat, and slice the eggplant, zucchini, mushrooms, and bell peppers into strips.
8. Divide the mixed greens and onion evenly among bowls.
9. Top the salads with the grilled vegetables, spooning some of the Sriracha vinaigrette over each portion.
10. Garnish with Parmigiano-Reggiano cheese and serve immediately.

limes, soy sauce, sriracha, garlic, fresh cilantro, freshly ground black pepper, mustard, extra virgin olive oil, japanese eggplant, zucchini, shiitake mushrooms, red bell peppers, extra virgin olive oil, salt, mixed greens, red onion, cheese

Taken from www.epicurious.com/recipes/food/views/elliot-s-grilled-vegetable-salad-379485 (may not work)