Favorite Summer Salad

3/4 cup olive oil
1/4 cup balsamic vinegar
1 large walla-walla onion (or other sweet onion) cut into thick rounds
3 small zucchini, each cut lengthwise into 4 slices
3 small yellow squash, sliced lengthwise into 4 slices
1 red and 1 yellow bell pepper, cut into quarters
Whisk together oil and vinegar and brush on both sides of sliced vegetables.
Preheat barbecue to med-high heat. Sprinkle vegetables with salt and pepper or Alfie's seasoning. Grill vegetables until just cooked through, about 6 minutes per side for onion and 4 minutes for zucchini and peppers. Let stand at room temp.

10 cups mixed baby greens
4 large tomato, sliced
3 Tablespoon chopped fresh basil
2 Tablespoon chopped fresh chives
3 ounces fresh, crumbled goat cheese
1/2 cup freshly grated, Romano cheese
3/4 cup Kalamata olives

Arrange greens on a large platter slightly toss with some of the vinaigrette. Overlap tomatoes on top of greens, sprinkle with salt and pepper. Arrange grilled vegetables around edge of platter., cutting into smaller pieces if desired. Drizzle more vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs, goat cheese and Romano cheese.
Garnish with olives.
Note: I added roasted red beets,sliced, to this salad.