Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Red onion, cut into 3/4-inch Thick slices
   1      medium        Eggplant, cut crosswise into 1 Inch thick Slices
   2      large         Red sweet peppers, cut into 3/4 Inch thick Rings
   1      medium        Zucchini, sliced lengthwise Into 1/4 inch Slices
   1      medium        Yellow squash, sliced Lengthwise into 1/4 -- inch Slices 6 Thin
     1/4  cup           Olive oil
                        Fresh ground pepper, -- to Taste
                        Salt, (optional) -- to Taste
   6      cup           Torn mixed greens (such as Mesclun mix)
     1/4  cup           Balsamic vinegar
     1/4  cup           Snipped fresh basil
                        Asparagus spears

Preparation:

Brush the prepared vegetables with olive oil and sprinkle each side with pepper and salt, if desired. Lay vegetables perpendicular to wires on the rack of an uncovered grill directly over medium to ~medium-hot coals. Grill onion, eggplant, and pepper rings for 8 to 10 minutes. Grill zucchini, squash, and asparagus for 5 to 6 minutes or til crisp-tender, turning occassionally. Arrange vegetables on torn mixed greens. Splash with balsamic vinegar and top with basil.