Make Grilled Eggplant and Mushroom Salad

Grilled Eggplant and Mushroom Salad

Ingredients:
- 1 white eggplant, cut into 1/2-inch thick slices
- 8 ounces mushrooms, sliced
- 1 green squash tomato, diced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste

Instructions:
1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Place on the grill and cook for 3-4 minutes per side, until lightly charred and tender. Remove from the grill and set aside.
3. In a large bowl, combine the mushrooms, squash tomato, olive oil, balsamic vinegar, oregano, and salt and pepper. Toss to combine.
4. Place the mushroom mixture on the grill and cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender.
5. Add the grilled eggplant slices to the bowl with the mushrooms and toss to combine.
6. Serve the salad warm or at room temperature. Enjoy!