Grilled Vegetable Salad - cooking recipe

Ingredients

1 None red pepper, seeded and sliced
1 None sweet potato, peeled, halved lengthwise and sliced
4 None baby eggplant, thickly sliced
1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
1 cup loosely packed basil leaves
6 None mini mozzarella balls, drained and halved
None None FOR THE BALSAMIC DRESSING
2 tbsp balsamic vinegar
2 tbsp olive oil
1 clove garlic clove, crushed
1 tsp Dijon mustard

Preparation

Heat a grill pan on high heat or preheat the grill to medium-high.
Spray the pepper, sweet potato and eggplant lightly with no stick cooking spray. Grill for 5-10 mins, turning, until golden and tender.
Meanwhile, for the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
Combine the grilled vegetables, chickpeas, spinach, basil leaves and mozzarella cheese in a large bowl. Drizzle with dressing just before serving.