Nice alternative to a regular vegetable salad.

Organic Farm grilled vegetable salad

Yield: 6 servings
Ingredients:
2 sliced zucchini
1 onion sliced in rounds
1 red, yellow and green pepper
6 extra large mushrooms
1 sliced eggplant
12 stems of asparagus
3 cloves chopped garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1\4 cup flax seeds
1 \2 cup olive oil
1\4 cup sherry vinegar
6 ounces shredded Parmesan
Sea salt and pepper to taste

Method:
Cut all vegetables into pieces large enough so they will not fall through a grill. Toss them in one third of the olive oil and then place them on the barbeque and cook on a medium heat for 6 minutes. You will need to keep moving them so they do not burn. Once they are cooked place them into a large bowl and toss with the rest of the ingredients. Top with the Parmesan cheese. This can be served warm or cold. This is a great addition to any sandwich as well.