Grilled Veggie Salad

 This salad was suggested by a CSA member.

I slice eggplants, red onions, bell peppers (different colors) and squash and brush with olive oil, salt and pepper and grill on the barbeque.
After they cool, I chop them in about 1 inch pieces and add chopped avocados and tomatoes.  I add oregano, basil and/or mint and cilantro and then make a dressing of olive oil, red wine vinegar and a little honey.  And then add some crumbled feta cheese.   Even my grandsons eat it!