Grilled Vegetable Salad with Yogurt Cucumber Dressing

I keep buying way too much at the farmers market. When for 3 bucks , I can get 4 peppers, 2 eggplant and 2 zucchinis who can resist? This summer I have made several pots of ratatouille, maybe one time to many according to a certain individual. Unfortunately way too often, my farmers market purchases end up shriveled up on my window sill. Today I came home and decided a nice grilled vegetable salad would be the perfect order of the day. I came across this recipe ages ago, it was created by Art Smith (Opra's personal chef). To me that said lots of flavor with a healthy twist. So go ahead fill up your bags at the farmers market for this delicious grilled summer salad.

Dressing

• 1 cup of plain non fat yogurt
• 1/2 cup buttermilk
• 1 Tablespoon of dijon mustard
• 2 Tablespoons white balsamic (I only had regular and it was fine)
• 1 garlic clove pressed
• 1 cucumber, peeled, seeded grated and squeezed to remove excess water
• Chopped fresh chives(about 1 tablespoon)
• Salt and ground pepper
• Pinch of cayenne

Grilled Vegetables

• 1/4 cup of olive oil for brushing vegetables
• 1 pound of trimmed asparagus
• 2 medium zucchini cut into 1/2 inch slices
• 1 medium yellow squash cut just like the zucchini
• 1 medium eggplant cut lengthwise into 3/4 inch slices
• 2 peppers, I used 1 yellow and 1 red, cut into wide strips
• Salt and ground pepper
• 4 cups salad greens
• 1 pint grape tomatoes

For the dressing place yogurt, buttermilk, mustard, vinegar and garlic in a food processor till smooth. Add the cucumber and chives and pulse to combine. Season with salt pepper and cayenne. Cover and place in fridge.

If you have a gas grill, preheat on high, lightly oil the grill grates. A grilled pan on the stove top works fine as well. Brush all the vegetables with olive oil. Grill until tender, turning as needed. Make sure the peppers are charred, this takes a bit longer. When the peppers look well done, remove them, letting them rest 10 minutes. When cool, peel off skin. Chop all the vegetables into bite size pieces, season with salt and pepper. Toss together.

Place a handful of greens on plate, arrange about a cup of grilled vegetables on top, surrounding, with cherry tomatoes(you can skip the tomatoes, I find that they add nice color), top off with cucumber yogurt dressing. A plate of summer goodness just waiting for you to dig in.