Grilled Vegetable Salad With Mixed Pickle Dressing

Ingredients

• 2 small yellow squash, split in half lengthwise
• 2 small zucchini, split in half lengthwise
• 1 small Italian eggplant, about 1/2 pound, split in half lengthwise
• 1/4 pound shiitake mushrooms, stems removed
• 2 tablespoons olive oil
• 1 jar (16-ounce) whole cherry peppers, drained, cut and seeded
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• salt
• pepper
• 1 tablespoon parsley, finely chopped
• 2 tablespoons finely diced sweet pickles
• 2 tablespoons diced dill pickles
• 2 tablespoons diced pickled hot pepper rings