Grilled Vegetable Salad | America's Test Kitchen

Ingredients

• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove , minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh basil , mint, chives, or parsley
• 2 red bell peppers
• 1 eggplant , halved lengthwise
• 1 zucchini (8 to 10 ounces), halved lengthwise
• 1 red onion , cut into 1/2-inch-thick rounds
• 4 plum tomatoes , cored and halved lengthwise
• Salt and pepper