Grilled Summer Vegetable Salad Recipe
Preheat a grill to high heat. Combine the crookneck or yellow squash, zucchini, and eggplant slices in a medium bowl and toss with ⅓ cup olive oil. Season with salt and pepper. Place the vegetable slices on the hot grill and cook until the vegetables are just tender, turning once. Remove the vegetables from the grill, cut them into 1-inch pieces, and place in a medium-sized bowl. In a small bowl, slowly whisk ½ cup of extra-virgin olive oil into balsamic vinegar. Season with salt and pepper. Toss the vegetables with some of the vinaigrette. You shouldn't need all of it, but add to your taste. Thinly slice about a dozen each of basil and mint leaves. Toss with the vegetables. Top with feta cheese. Serve at room temperature.