Mediterranean Grilled Chopped Vegetable Salad with Feta

Description
Contributed by World Recipes Y-Group
 * Serves 4

Ingredients

 * 1 medium eggplant
 * 1 medium zucchini
 * 1 medium yellow squash
 * 1 medium fennel bulb
 * 1 small red onion
 * 8 asparagus spears
 * ¾ cup extra-virgin olive oil
 * salt
 * freshly ground black pepper
 * water
 * 30 green beans, trimmed
 * 10 baby carrots, trimmed
 * ½ cup pitted and halved kalamata olives
 * 1 cup mixed baby lettuces
 * ½ cup crumbled feta cheese, plus ¼ lb block
 * 3 tablespoons lemon juice
 * 3 tablespoons sherry vinegar
 * ½ cup Sun-dried Tomato Vinaigrette
 * ¼ cup chopped fresh parsley leaves

Directions

 * 1) Cut the eggplant, zucchini and squash diagonally into slices ½ inch thick.
 * 2) Trim the fennel and cut crosswise into slices ½ inch thick.
 * 3) Peel the onion and cut crosswise into slices ½ inch thick.
 * 4) Trim the asparagus.
 * 5) With ½ cup of the olive oil, coat all the vegetables.
 * 6) Season with salt and pepper.
 * 7) Set the vegetables aside.
 * 8) Build a fire in a charcoal grill, or preheat a gas grill, for indirect-heat cooking.
 * 9) Meanwhile, bring a large pot of salted water to a boil and fill a mixing bowl with ice and water.
 * 10) Add the green beans to the boiling water and, as soon as it returns to the boil and the beans are bright green, use a wire skimmer or slotted spoon to transfer them to the ice water.
 * 11) Add the baby carrots and boil until tender-crisp, 2 to 3 minutes; transfer to the ice water.
 * 12) Drain the vegetables and set aside.
 * 13) When the fire is hot, place the vegetables on the cooking grid not directly above the heat.
 * 14) Cook, turning as necessary to prevent scorching, until are nicely browned and tender-crisp, 5 to 7 minutes total cooking time.
 * 15) As they are done, transfer the vegetables to a platter and leave to cool.
 * 16) Cut the grilled vegetables into ½-inch pieces.
 * 17) Cut the carrots and green beans on the bias into ¼-inch pieces.
 * 18) Put all the vegetables, olives, lettuces and crumbled feta in a large salad bowl.
 * 19) Add the remaining olive oil, lemon juice, vinegar, and salt and pepper to taste.
 * 20) Toss well.
 * 21) Divide the ½ cup of vinaigrette among 4 large salad plates, spooning it around the edge.
 * 22) Mound the salad mixture evenly in the middle.
 * 23) Using a cheese plane or swivel-bladed vegetable peeler, shave the block of feta over each salad.
 * 24) Garnish with parsley and serve immediately.