Grilled Garden Salad

• 1 small eggplant, cut into 1/4 inch rounds
• 1 lb asparagus, trimmed
• 5 pattypan squash or 5 summer squash, halved if large
• 2 heads radicchio, quartered
• 1 medium red onion, cut into 1/2 inch rings
• 1 red bell pepper, seeds and ribs removed
• 1 yellow bell pepper, seeds and ribs removed
• 1 portobello mushroom cap, cut into 1/2 inch slices
• 12 cup extra virgin olive oil, for brushing
• coarse salt & freshly ground black pepper
• 1 teaspoon lemon juice
• 1 12 teaspoons fresh thyme leaves

1. Preheat grill to medium.
2. Brush veggies with oil, and season with salt and pepper.
3. Grill veggies, turning occasionally, until tender and slightly charred, about 2-8 minutes.
4. (times vary for diffferent vegetables).
5. Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper and toss.
6. Serve warm or at room temperature.

eggplant, summer, radicchio, red onion, red bell pepper, yellow bell pepper, portobello mushroom, extra virgin olive oil, salt, lemon juice, thyme

Taken from www.food.com/recipe/grilled-garden-salad-372022 (may not work)