Charred Vegetable Salad

This is a GREAT recipe that can be easily varied to meet what you have on hand. I used zucchini instead of one of the peppers and green instead of red pepper. I didn't grill the cherry tomatoes, just cut them in half. The dressing is just enough to really make this delicious without overwhelming it. You really want to use the salt and pepper liberally.

This was fantastic! The charred flavor was great. We turned it into a pasta by adding a small amount of whole wheat penne and feta cheese. We also chopped the vegetables once they were grilled and roasted roma tomatoes (because that's what we had on hand). I didn't have champagne vinegar so I used red wine vinegar and it was fine. It was a bit time consuming but well worth it. Next time I might just roast the peppers, onions, and tomatoes in the oven to save time and grill the eggplant for the charred flavor.