Grilled Balsamic Vegetable Salad
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Pro tip: Chop your vegetables a couple hours before you need them (or just before the mass chaos of the dinner hour begins). The longer they marinate, the better they taste.
Also, I have cooked the vegetables in both a stovetop skillet and the electric griddle. They both taste great, but the griddle allows for better flavor and crisp texture. You could also use a wok as well, but the vegetables still won't have that smokey grilled flavor like they do with a griddle.
For potlucks, I mix everything together with dressing so it is easier to serve a large group. At home, we always have leftovers, so I serve the veggies on a bed of lettuce. This allows us to eat it the next day without soggy lettuce. I pair this salad with garlic cheese bread to make it a complete meal.
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