---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Salads
       Yield: 6 servings
       1 lg Eggplant (10oz)
       1    Sweet red pepper
       1    Sweet yellow pepper
       2    Zucchini
       1    Red onion
      12    Mushrooms
       1    Tomato; chopped
     1/3 c  Black olives; slivered
     1/4 c  Balsamic/red wine vinegar
       1 tb Dijon mustard
       2 cl Garlic; minced
     1/2 ts Salt
     1/2 ts Pepper
     1/3 c  Basil; fresh, chopped
     1/2 c  Olive oil
   Cut eggplant into 1-inch thick slices. in colander, layer eggplant,
   sprinkling each layer lightly with salt. Let drain for 30 minutes.
   Meanwhile, grill red and yellow peppers on greased grill over medium-high
   heat, turning often, for 10 minutes or until roasted. Let cool.
   Peel, seed and cut into 1-inch squares. Place in large bowl.
   Cut zucchini and onion into 1/2-inch thick slices; set aside separately.
   Trim ends of muchroom stems. Rinse eggplant under cold water; pat
   thoroughly dry.
   Lightly brush vegetables with oil. Grill mushrooms and onion, turning
   occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes
   or until tender-crisp. halve zucchini, quarter onions and cube eggplant
   slices; add to peppers along with mushrooms.
   Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and
   pepper; whisk in basil, then oil in steady stream. Pour over vegetables,
   tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours.
   Bring to room temperature before serving. Garnish with tomato and olives.