grilled vegetable salad with dijon balsamic dressing

1 large red onion
1 each red, yellow and green pepper, seeded
1 medium zucchini
1 medium eggplant
1 bunch asparagus
4 clove garlic, minced
1 /4 cup x 2 (60 mL) Western Classics Olive Oil Balsamic Dressing
salt and freshly ground pepper
2 tbsp (25 mL) Western Family Dijon Mustard

Preheat grill to medium high. Cut vegetables into 1" - 2" (2.5 - 5 cm) strips or chunks, place in a large bowl.

Add the garlic and a 1 /4 cup (60 mL) of Western Classics Olive Oil Balsamic Dressing to vegetables.

Toss and season to taste with salt and pepper.

Whisk together the remaining Western Classics Olive Oil Balsamic Dressing and Western Family Dijon Mustard. Set aside.

Place vegetables in a barbecue grill basket and grill for 6 - 8 minutes per side until slightly charred and tender. Carefully remove the vegetables from the grill basket and toss with the dressing. Note: you can add olives, and serve immediately. Serves 6 to 8.