Grilled Vegetable Salad

1 medium eggplant (about 10 ounces), peeled, ends trimmed and sliced lengthwise

1 large zucchini (about 8 ounces), ends trimmed and sliced lengthwise

1 large yellow squash (about 8 ounces), ends trimmed and sliced lengthwise

1 large red bell pepper (about 6 ounces), halved and seeded

1 cup sliced shiitake mushrooms, cleaned, trimmed and sliced

1 large red onion (about 10 ounces), peeled and sliced at least ½ inch thick

¼ cup walnut oil

2 small shallots, peeled and minced

1 teaspoon minced fresh rosemary

½ teaspoon dried marjoram

Juice of 1 lime

¼ cup amber ale

Salt and freshly ground black pepper to taste

1 cup sweet grape tomatoes, sliced in half

Place prepared eggplant, zucchini, yellow squash, red bell pepper, mushrooms and onion in a large bowl.

In a blender, mix oil, shallots, rosemary, marjoram, lime juice, ale and salt and pepper and process on high until emulsified. Pour over vegetables and toss to coat. Cover and chill 1 hour.

Prepare grill to medium-hot. Drain vegetables and reserve marinade. Grill vegetables in a grill basket or grill screen until just tender. When cool enough to handle, chop cooked veggies and place back into bowl with remaining marinade. Add sliced tomatoes and adjust seasoning with salt and pepper. Serve warm or at room temperature.

Serves four.

Suggested pairing: New Glarus Brewing Co.'s Two Women is both medium-bodied and malt-forward, pleasantly reminiscent of a fresh baguette. The aroma is a bright floral snap of Hallertau Mittelfrueh hops, tapering to an earthy, bready flavor on the palate, for a malty offset to the grilled vegetables.

"Dinner in the Beer Garden" by Lucy Saunders (F&B Communications LLC, 2014)