Grilled Vegetable Salad

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the eggplant, tomatoes, peppers and onion. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper.
3. Use tongs to move the bell peppers and onion to a grill rack coated with cooking spray. Grill until they become slightly charred, then turn and grill the other side. Add the eggplant to the grill and do the same. As the veggies finish grilling, remove them to a platter. Place the tomatoes in a grill basket and toss until they are lightly charred, about 5 minutes. Add them to the platter.
4. Slice the bell peppers; place the peppers and all other grilled vegetables in a bowl.
5. In a small bowl, combine ¼ teaspoon salt, vinegar, sugar and garlic. Slowly whisk in 2 tablespoons of oil. Drizzle the dressing over the veggies and toss.
6. Remove the vegetables to a platter; add olives (if using), and sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, basil and chives.