Grilled Vegetable Salad with Fresh Tomatoes and Basil

We combined several recipes to come up with this hearty vegetable side. We based it on the bounty we picked up at the farmer's market, grilled most of the vegetables and served it with some fresh tomatoes and herbs. The simplicity was awesome. I could have made this my whole meal. You could certainly change out the veggies based on what looks good at the market. But the key here is grilling them to get a good char on it all. I used Japanese eggplant because that's what my market had, any small eggplant would work. And might I add that if you think you don't like okra, try it and grilled and get back to me. We have also added red onions to this mix too. 

Grilled Vegetable Salad with Fresh Tomatoes and Basil 

• 1/4 cup thinly sliced basil
• 6 Japanese eggplant (or small eggplant) halved
• about a cup of okra
• 2 heirloom tomatoes sliced 
• salt and pepper to taste (about a half a teaspoon of each)
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic salt
• 4 tablespoons olive oil, divided 
• 1 tablespoon champagne vinegar
• 3 tablespoons apple cider vinegar 

1. Toss sliced eggplant and okra in about a tablespoon of olive oil, some salt and pepper and garlic salt and lemon pepper.
2.  Grill those vegetables on medium heat, turning 4-5 times as you grill about 10 minutes. We use a cast iron insert on our Weber to keep the veggies from falling through.
3. Mix together vinegars, remaining olive oil and season with a little salt and pepper. 
4. On a platter, layer tomatoes, grilled veggies and basil, then drizzle your dressing mixture over the top.