Grilled Vegetable Salad

Just a single serving of this veggie-packed salad provides two and a half of the seven to ten daily servings of fruit and veggies recommended by Canada's Food Guide - the flavor is just delicious -

• Ready In: 15 mins
• Serves: 8

Ingredients

• 3  tablespoons  fresh orange juice
• 3  tablespoons  balsamic vinegar
• 1  small garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄2 cup extra virgin olive oil
• 8  cups  thickly sliced  vegetables (red onion, zucchini, eggplant and sweet peppers)
• 1 (284 g) bag  salad greens (European)
• 1⁄3 cup feta cheese
• 1⁄4 cup  chopped mint leaf

Directions

1. Whisk orange juice, vinegar, garlic, salt and pepper until combined. Slowly whisk in oil. Divide dressing mixture into two equal portions. Preheat Barbecue to medium-high.
2. Insert a skewer through the side of each red onion slice to hold rings together. Brush one portion of dressing mixture over vegetables. Grill vegetables, turning them as needed to prevent from scorching and removing individual pieces as they are done, until all the vegetables are cooked, 15-20 minutes. Cool slightly. Chop larger vegetables into bite-size pieces. Remove skewers from onions and separate into rings.
3. Toss vegetables with salad greens and reserved dressing mixture. Sprinkle with feta and mint.