Grilled Summer Vegetable Salad with Herbed Vinaigrette

For vinaigrette, whisk together olive oil, cider vinegar, parsley, thyme, rosemary, salt, and pepper; set aside.

For vegetable salad, combine eggplant, onion wedges, bell peppers, mushrooms, and tomatoes in a very large bowl. Add olive oil and cider vinegar. Toss to coat vegetables.

Place vegetables on rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.

To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with reserved vinaigrette. Serve warm or at room temperature. If desired, garnish with fresh thyme.