Grilled Vegetable Salad

• 12 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh oregano, chopped
• 12 teaspoon red pepper flakes
• 2 garlic cloves, finely chopped
• 1 medium red onion, cut into 1/4 inch rings
• 2 red bell peppers, quartered lengthwise
• 8 portabella mushroom caps, gils scraped out with a spoon
• 1 teaspoon coarse salt
• 12 teaspoon fresh ground pepper
• 1 cup Fontina cheese, grated
• 4 slices rustic bread, halved lengthwise
• 2 tablespoons extra virgin olive oil
• 14 teaspoon coarse salt
• 14 teaspoon fresh ground pepper
• 5 ounces mixed salad greens

1. Make the Vegetables: Combine vinegar, oil, oregano, red pepper flakes, and garlic.
2. Pour over onion, pepper and mushrooms on a rimmed baking sheet.
3. Marinate at room temperature, turning occasionally, for 30 minutes.
4. Preheat grill to medium-high.
5. Remove vegetables from marinade, and reserve marinade.
6. Season vegetables with salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5- minutes for onion, 10-12 minutes for peppers and mushrooms.
7. Fill mushrooms with cheese; grill until cheese melts, about 30 seconds.
8. Grill bread until toasted, about 30 seconds per side.
9. Make the salad: Whisk together oil, salt and pepper, and 3 tablespoons reserved marinade; toss with greens.
10. Serve with vegetables and bread.

balsamic vinegar, extra virgin olive oil, fresh oregano, red pepper, garlic, red onion, red bell peppers, mushroom caps, coarse salt, ground pepper, fontina cheese, bread, extra virgin olive oil, salt, ground pepper, salad greens

Taken from www.food.com/recipe/grilled-vegetable-salad-362137 (may not work)