grilled vegetable salad

This is a great side dish for nights you want to do it all on the grill.

Serves 6

1 small eggplant, trimmed and sliced into 1/4 inch slices
1 red pepper, cored, seeded, and sliced in half
1 zucchini, trimmed and sliced in half
1 red onion, trimmed, peeled, and sliced into 1/2 inch slices horizontally (to create circles)
2 portabello mushrooms, stems removed
1 cup crumbled goat or feta cheese (optional)
olive oil
juice of 1/2 lemon
salt and pepper

Heat grill to medium high heat. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat. Grill for 20-25 minutes, turning once, until grill marks appear and vegetables are cooked through. Remove from grill and slice into large pieces. Pile each vegetable separately on a platter, sprinkle entire salad with cheese, and squeeze lemon juice over top. Can be served at any temperature.