Eggplant, zucchini, summer squash, pepper

This recipe from Cooking Light, July 2007 uses many of the veggies we are storing in our refrigerator at the moment.  The recipe calls for a red pepper, but green peppers work fine also. It is a delicious, colorful salad that is lighter on the greens than many summer salads.

Grilled Eggplant Stack:
http://www.myrecipes.com/recipe/grilled-eggplant-stack-10000001634738/

Notes:

• I have put a shorter "stack" of these vegetables, along with the dressing and a slice of mozzarella, on a split focaccia and had it as a sandwich.
• The dressing is very good for grilled vegetables of all kinds, as well as for other vegetable salads, especially those featuring beans.