Grilled Vegetable Salad

I don’t know. I won’t eat this but this was recommended to me so, I thought, some of you may like it.

5 plum tomatoes, quartered and seeded
1 ½ lbs Japanese eggplant, trimmed and halved lengthwise
1 large red onion, cut into 1/2-inch-thick slices
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 Tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
Cooking spray
3 Tbsp. chopped fresh flat-leaf parsley
2 garlic cloves, minced
¼ cup (1oz) shaved Parmigiano-Reggiano cheese

Preheat grill.
Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper.

Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray. Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.

Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper. Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray.

Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.