Grilled Vegetable Salad

Ingredients

Vinaigrette

6 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 tablespoon finely chopped fresh rosemary

2 teaspoons finely chopped fresh garlic

¹/₄ cup red wine or sherry vinegar

2 teaspoons Dijon mustard

¹/₂ teaspoon freshly ground or coarse ground pepper

¹/₄ teaspoon salt

2 tablespoons finely chopped pitted kalamata olives

Vegetables

2 medium zucchini, halved lenghwise

1 large red bell pepper, quartered

1 large yellow bell pepper, quartered

1 large red onion, cut into 6 slices

1 small eggplant, cut into 6 (3/4-inch thick) slices