Grilled Vegetable Salad with Fresh Herbs - YMCA of Central Florida

Ingredients

• 6 oz. mozzarella cheese, torn into pieces
• 1 large eggplant, sliced lengthwise (about ¼ inch thick)
• 1 large zucchini, sliced in rounds (about ¼ inch thick)
• 6 ounces cherry tomatoes, halved (about 1 ½ cups)
• 1 lb. fresh asparagus, hard ends trimmed
• ¼ cup fresh mint, roughly chopped
• ¼ cup fresh basil, roughly chopped
• 1 red bell pepper or 1 jar roasted red peppers
• ¼ cup extra-virgin olive oil, more as needed
• ¼ cup kalamata or Greek olives, pitted and sliced
• 1 tablespoon capers, drained (available jarred in the condiment section or most grocery stores)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red vinegar
• Freshly ground black pepper to taste
• Kosher salt to taste