# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/2-inch rounds
02 - 1 medium eggplant, sliced into 1/2-inch rounds
03 - 1 red bell pepper, seeded and quartered
04 - 1 yellow bell pepper, seeded and quartered
05 - 1 red onion, sliced into thick rings
06 - 1 cup cherry tomatoes, halved
→ Cheese
07 - 4 ounces fresh goat cheese, crumbled
→ Greens
08 - 3.5 ounces mixed salad greens (arugula, baby spinach, or mesclun)
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - 2 tablespoons fresh basil leaves, torn
15 - 2 tablespoons toasted pine nuts
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush zucchini, eggplant, bell peppers, and red onion slices with 1 tablespoon olive oil; season with salt and pepper.
03 - Grill vegetables for 3 to 4 minutes per side until tender and charred; remove and let cool slightly.
04 - Whisk remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Arrange salad greens on a large platter; top with grilled vegetables and halved cherry tomatoes.
06 - Drizzle dressing over the salad; scatter crumbled goat cheese and garnish with basil leaves and toasted pine nuts if desired; serve immediately.
