Charred Vegetable Salad

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon champagne vinegar 
• 1 pint cherry tomatoes 
• 1.5 pounds eggplant cut into (1/2-inch-thick) slices ( 2 medium)
• 0.3 cup basil leaves fresh
• 1 tablespoon chives fresh finely chopped
• 2  garlic cloves minced
• 1 ounce oil-cured olives pitted halved ( 12)
• 3 tablespoons olive oil extra-virgin divided
• 2  bell peppers red halved seeded
• 0.8 teaspoon salt divided
• 0.5 teaspoon sugar 
• 1  onion sweet cut into 8 wedges

Equipment

• whisk
• grill

Directions

1. Preheat grill to medium-high heat.
2. Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt.
3. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill.
4. Remove bell peppers.
5. Place bell peppers in a zip-top bag; seal.
6. Let stand 10 minutes. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes.
7. Remove eggplant.
8. Add tomatoes to a grill basket; grill 5 minutes.
9. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.
10. Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk.
11. Combine vegetables, dressing, garlic, and olives.
12. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.