Grilled Eggplant Salad with Kalmata Olive Dressing

This was the Vegetarian dish that made my red meat crazed husband say these exact words,"I could give up meat if all veggie dishes taste like this. You have outdone yourself babe!" A compliment like this is better than receiving a Micheline Star!

1/4 cup olive oil
2 garlic cloves coarsely chopped
salt and pepper
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 bunch baby spinach washed drained and pat dried
1 cucumber sliced
2 tomatoes quartered
for the dressing
1/4 cup olive oil
1 large shallot or 1/8 red onion minced. (on this occasion I did not have a shallot so I used the red onion)
1 tbs champagne vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
salt and pepper
12 kalmata olives chopped
1/8 c sliced pepperoncini's chopped

Peel the eggplant and cut into 1/2" slices. Place on paper towels and sprinkle a little salt on both sides.  This will remove moisture and any bitter taste.  Let sit for 30 min.  Flip half way through.

To make grilling the peppers easier, slice off the top and make one slice down the middle.  Open like a book and remove the seeds and veins.

In a mixing bowl whisk 1/4 cup olive oil, chopped garlic, pinch of salt and dash of pepper.  Add eggplant and peppers and toss till coated.  Grill on low heat with cover closed approx 5-7 minuets each side. Watch to make sure eggplant does not burn.  Remove from grill and let cool to room temperature.

To make the dressing whisk together the remaining 1/4 cup olive oil, shallot/red onion, both vinegars,Dijon mustard, olives, pepperoncini, and salt and pepper,(1 tsp each).  Slice the cooled eggplant and peppers.  On a large serving platter plate up the spinach and add a dash of each salt and pepper. Layer the sliced grilled veggies across the top.  Arrange the sliced cucumbers and quarterd tomatoes around the edge of the platter.  Pour dressing evenly over entire salad!

A perfect Summer Vegetarian (even vegan) meal!!!!