Grilled Vegetable Salad

This is a really terrific summer main dish. I had some last night at a class I took at one of my favorite stores, Flavour Cooking School, located in Forest Park, Illinois. The classes are always fun there, and the items they sell are high quality, beautiful, and, as my checkbook will attest, irresistible!

8 slices Italian bread
1 green pepper, seeded and quartered
2 tomatoes, cut in 1/2 inch slices
2-3 portabello mushrooms
1/2 pound asparagus
1 Vidalia onion, cut into 1 1/2 inch slices
2-3 T extra virgin olive oil
15-oz. can cannelloni beans

3 T. red wine vinegar
1/2 t. quality mustard (a Dijon is nice here)
1 clove garlic
1/4 cup extra virgin olive oil
salt and freshly ground black pepper to taste

Place all veggies and bread on a sheet pan. Brush all ingredients with olive oil. Grill until slightly charred and heated through. Remove and cut into bite-sized pieces and place in serving bowl. Drain and rinse beans and add to bowl. For dressing, put vingegar, mustard and garlic in a small bowl. Drizzle in oil while whisking constantly. Taste and adjust seasoning--then add about half to salad and toss thoroughly, Taste again and add more dressing as needed (we used it all last night). Garnish salad with fresh basil.