This grilled salad makes great use of homemade pesto. It’s a terrific side for grilled meats.

1 medium eggplant, peeledKosher salt1 medium zucchini2 large roma tomatoes, peeled, seeded, diced (see note)2 cups large-diced fresh mozzarella1½ cups fresh pesto½ cup Kalamata olives, pitted, cut in half lengthwiseSalt and black pepper to tasteTo prepare the vegetables for grilling: Slice the eggplant lengthwise into ½ inch-thick slices. Place the slices on a baking sheet and sprinkle heavily with salt. Set it aside for about 30 minutes or until the eggplant sweats and releases a brownish liquid. Discard the liquid and rinse the eggplant.Cut the zucchini lengthwise into ⅓ to ½ inch-thick slices. Set aside.Preheat the grill to medium-high heat.Oil the grill grates. Grill the eggplant and zucchini slices until just tender, about 3 to 4 minutes on each side. Remove from the grill.When cool enough to handle, cut the eggplant and zucchini into dice-size cubes and place in a bowl. Add the tomatoes, mozzarella, pesto and olives. Cover and chill for at least one hour before serving.

Cook’s note: To peel the tomatoes, score an “X” on the bottom of each one. Place in boiling water for about 2 minutes or until the skin starts to loosen. Remove and plunge in ice water. Starting at the scored end, peel the tomatoes.From executive chef Randy Emert.