Grilled Vegetable Salad

Use the best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chilies, and radicchio.  A great healthy side dish for all of your BBQ's

Olive oil

Kosher salt and freshly ground black pepper

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Preheat a grill to medium-high.

Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.

Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until the desired doneness.

Remove the grilled vegetables to a serving platter and serve warm.

Combine all ingredients thoroughly.

"New New Orleans Cooking", by Emeril Lagasse

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