We did this for the 4th of July this year and it was great. Thanks to Helen for the idea!
Grill any veggies you want. We used the following:
Eggplant, sliced in 1/2 inch pieces lengthwise
Red, yellow or orange peppers, seeded and quartered
Zucchini, sliced in 1/4 inch pieces lengthwise
Red onion, sliced in 1/4 inch rounds
Asparagus, cut in 1 inch pieces
For the dressing:
Equal parts white wine vinegar and olive oil (I used 1/4 cup each for my salad)
Minced fresh herbs (optional, I used parsley)
Brush all the veggies with olive oil and then season them generously with salt and pepper. Grill. Cut them into into bite size pieces and toss them with the dressing. I also added marinated artichoke hearts and cherry tomatoes.