Grilled Vegetable Salad | City Market / Onion River Co-op

Ingredients

• 5 tablespoons olive oil (divided)
• 1⁄3 cup lemon juice
• 2 tablespoons Mustard, Dijon
• 1 tablespoon thyme, fresh
• 1 tablespoon rosemary, fresh (roughly chopped)
• 1 tablespoon mint, fresh (roughly chopped)
• 1⁄4 teaspoon red pepper flakes (crushed)
• 2 cloves garlic (peeled and minced)
• 1 onion, yellow (quartered)
• 1 eggplant (small, cut into 1/2 inch slices)
• 1 zucchini (sliced lengthwise, 1/4 inch thick)
• 1 bell pepper, red (seeded and cut into large chunks)
• 1 tomato (medium, cut into 4-6 wedges)
• 1⁄3 pound green beans (trimmed)
• 1 cup mushrooms, whole button
• 1 3⁄4 cups water