Grilled Vegetable Salad

1 Chinese eggplant
1 small zucchini
1 leek
1 red pepper
1 green pepper
2 portabello mushrooms
Olive oil
2 cloves garlic, mashed
1 Tbsp. fresh rosemary, chopped
3 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
Salt and pepper

Slice eggplant and zucchini lengthwise into 1/4" slices.
Remove tough green tops from leek and cut lengthwise into quarters. Rinse well under running water.
Seed and cut red and green peppers into quarters.
Trim stems of mushrooms.
Brush vegetables lightly with olive oil and grill over medium-high heat or coals until vegetables are slightly charred and tender.
Meanwhile, make dressing by combining remaining ingredients in a small bowl.
Slice grilled vegetables into bite-sized pieces and toss with dressing or arrange vegetables on a large platter and drizzle with dressing.
Serve warm or at room temperature.

Makes 4 servings