Grilled Vegetable Salad

A delicious combination of grilled vegetables tossed with blue cheese, kalamata olives, raisins, and roasted peanuts tossed in a creamy balsamic dressing.

Ingredients:
eggplant
zucchini
corn
carrots
mushrooms
crumbled blue cheese
kalamata olives
raisins
roasted peanuts
Creamy Balsamic Dressing (see recipe below)

Instructions:

Preheat grill to medium. In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Allow vegetables to cool. Sprinkle with blue cheese, kalamata olives, raisins, and roasted peanuts. Set aside.

Creamy Balsamic Vinaigrette Ingredients
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
2 tablespoons water
2 cloves garlic, pressed
1 teaspoon Dijon mustard
1 teaspoon brown sugar
salt and ground black pepper to taste

Instructions:

Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

Pour some dressing over salad, toss to combine. Add additional dressing to taste.