Grilled Vegetable Salad

Ingredients:

1/3  cup  Mrs. McGarrigle’s Chipotle Lime or Creamy Champagne Mustard
1/3  cup extra virgin olive oil
1/4  cup balsamic vinegar
1/4  cup chopped parsley
2 tbsp.  chopped chives
1 tsp.  dried thyme or 3 tsp. fresh
1 tbsp. minced garlic
4  baby  eggplants
2  Vidalia or Spanish onions
2  zucchini

2  yellow squash
2  red peppers
1  cup  mushrooms
3  plum tomatoes, quartered

In bowl, whisk mustard, oil, vinegar, parsley, chives, thyme and garlic until blended; set aside.  Cut eggplant, onions, zucchini, and squash into ½ inch slices.  Halve and seed red peppers.  Brush mushrooms clean and leave whole.  Quarter tomatoes.  Grill vegetables, basting with ¾ cup mustard marinade.  Grill onions, mushrooms and red peppers about 6 to 8 minutes.  Grill remaining vegetables about 3 minutes except tomatoes.  Grill tomatoes for 1 minute.  Remove from flame and slice mushrooms and red peppers.  Combine all and drizzle with remaining mustard mixture.

Serves 6-8