Grilled Vegetables and Mixed Greens with Goat Cheese

1 medium eggplant
1 medium sized zucchini
1 each, red, yellow and green pepper
8 ounces crumbled goat cheese (chevre or campitello)
6 cups mixed greens
3 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and pepper to taste

Grill all vegetables. Line the bottom of a bowl with the vegetables. Toss salad with oil, vinegar, salt and pepper on and crumble cheese on top. Add to bowl of vegetables.

Serves 2 to 4.

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