Grilled Mixed Vegetable Salad

8 oz. mixed field greens
Yellow squash
Eggplant
Zucchini
Red and green peppers
Corn on the cob
Radicchio
Cherry tomatoes
Olive oil
Salt and Pepper


Wash greens and store in plastic bags lined with paper towels while grill is heating.
Cut squashes in half lengthwise, cut peppers into quarters (de-rib) Cut corn in half crosswise, slice radicchio into wedges.
Brush or spray all the vegetables with olive oil.
Grill until cooked through, turning as needed. As things finish cooking remove them from the grill, cut them into smaller pieces and toss with the greens.
Season the entire salad with salt and pepper. Good tossed with a little balsamic vinaigrette as well.