Grilled Vegetable Salad with Sweet Poppyseed Dressing

Salad

• 1 eggplant, cut in ½-inch rounds
• 1 red pepper, but in large wedges
• 1 onion, cut in large wedges
• 1 summer squash, cut in long, fat strips
• 1 zucchini, cut in long, fat strips
• 10 big mushrooms
• Extra virgin olive oil
• 8 cups salad greens
• 1-2 ounces feta cheese, crumbled

Dressing

• 4 tablespoons extra-virgin olive oil
• 3 tablespoons brown rice vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons poppyseeds
• 1 tablespoon fresh dill or 1 teaspoon dried dill