Grilled Eggplant and Zucchini Vegetable Salad | VegNews

Ingredients

• For the vinaigrette:
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• For the vegetables:
• 2 red bell peppers
• 1 eggplant, halved lengthwise
• 1 (10-ounce) zucchini, halved lengthwise
• 1 red onion, cut into ½-inch-thick rounds
• 4 plum tomatoes, cored and halved lengthwise
• 1 teaspoon salt
• ½ teaspoon black pepper