Grilled Vegetable Salad

Vinaigrette Ingredients:

6 tablespoons melted
1 tablespoon finely chopped rosemary
2 teaspoons finely chopped fresh garlic
1/4 cup red wine or sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground or coarse ground pepper
1/4 teaspoon salt
2 tablespoons finely chopped pitted kalamata olives

Vegetables Ingredients:

2 medium zucchini, halved lenghwise
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
1 large red onion, cut into 6 slices
1 small eggplant, cut into 6 (1/2-inch thick) slices

Combine butter, rosemary and garlic in medium bowl; reserve 1/4 cup. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside. Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13 to 15 minutes).To serve, arrange vegetables on serving platter; drizzle with olive vinaigrette.