Grilled Vegetable Salad


1 medium zucchini, cut into 1/4″ slices
1 medium yellow squash, cut into 1/4″ slices
1 medium eggplant, cut into 1″ slices
6 thin asparagus spears
1 red onion, cut into 3/4″ thick slices
2 sweet red peppers, cut in 3/4″ rings
1/4 C. olive oil
1/4 tsp. Mansmith’s Rib Spice
1/4 tsp. Mansmith’s Garlic Stuff
Salad Greens
1/4 C. balsamic vinegar
1/4 C. fresh basil, snipped


Cut vegetables, brush with oil and sprinkle with seasonings. Grill zucchini, squash and asparagus for 5 to 6 minutes. Grill onion, pepper, and eggplant for 8 to 10 minutes. Turn occasionally. Put vegetables on torn greens and drizzle with vinegar, sprinkle with basil.