Grilled Vegetable Salad

• 6 tablespoons Land O Lakes Butter with Olive Oil, melted
• 1 tablespoon finely chopped rosemary
• 2 teaspoons finely chopped fresh garlic
• 1/4 cup red wine or sherry vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground or coarse ground pepper
• 1/4 teaspoon salt
• 2 tablespoons finely chopped pitted kalamata olives
• 2 medium zucchini, halved lenghwise
• 1 large red bell pepper, quartered
• 1 large yellow bell pepper, quartered
• 1 large red onion, cut into 6 slices
• 1 small eggplant, cut into 6 (3/4-inch thick) slices

1. Combine butter with olive oil, rosemary and garlic in bowl; reserve 1/4 cup.
2. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well.
3. Set aside.
4. Heat gas grill on medium or charcoal grill until coals are ash white.
5. Place vegetables onto grill, cut-side down.Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.
6. Arrange vegetables on serving platter; drizzle with vinaigrette.

butter, rosemary, fresh garlic, red wine, mustard, freshly ground, salt, olives, zucchini, red bell pepper, yellow bell pepper, red onion, eggplant

Taken from www.landolakes.com/recipe/1412/grilled-vegetable-salad (may not work)