Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant -- (10 oz)
   1                    sweet red pepper
   1                    sweet yellow pepper
   2                    zucchini
   1                    red onion
  12                    mushrooms
   1                    tomato -- chopped
     1/3  cup           black olives -- slivered
                        -----dressing-----
     1/4  cup           balsamic/red wine vinegar
   1      tablespoon    Dijon mustard
   2      centiliters   garlic -- minced
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/3  cup           basil -- fresh, chopped
     1/2  cup           olive oil

Preparation:

Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of mushroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.