Grilled Vegetable Salad

• 6 whole Red Chard Leaves
• 1 whole Portobello Mushroom, Sliced Into 1/2 Inch Slices
• 1 whole Zucchini, Cut Lenghtwise Into 1/4 Inch Slices
• 1/2 whole Walla Walla Sweet Onion, Sliced Into 1/2 Inch Rings
• 2 whole Firm, Red Tomatoes Sliced Into 1/2 Inch Slices
• 3 cloves Garlic, Minced
• 2 Tablespoons Olive Oil, Plus Extra For Drizzling
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Fresh Cracked Pepper
• Extra Virgin Olive Oil For Drizzling

1. Place chard, sliced mushrooms, sliced zucchini, sliced onions and tomatoes together in a resealable plastic bag.
2. In a bowl whisk together garlic cloves, olive oil, salt and pepper.
3. Pour over the veggies.
4. Toss veggies in the bag to coat them with the oil mixture.
5. Seal the bag and allow it to sit at room temperature for 30 minutes.
6. Not much longer because you dont want the tomatoes to get too soft.
7. Preheat your grill to medium.
8. Grill the zucchini, mushrooms and the onions until they are soft and have a slight char, 2-3 minutes per side.
9. Grill the tomatoes for 2 minutes per side or until they have softened slightly and have grill marks.
10. And grill the chard about 1 minute per side.
11. Watch the chard carefully it can burn quickly.
12. Once all vegetables are grilled, remove them from the grill to a platter, allow them to cool slightly and then chop into bite size pieces.
13. Place chopped vegetables in a bowl.
14. Drizzle with a little extra virgin olive oil and sprinkle with more salt and pepper if desired.
15. Serve at room temperature.

red chard, portobello mushroom, zucchini, walla walla sweet onion, red tomatoes, garlic, olive oil, kosher salt, fresh cracked pepper, extra virgin

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/grilled-vegetable-salad-2/ (may not work)