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Whisk the vinegar with the lemon juice, honey, garlic, salt and pepper. Whisking constantly, slowly drizzle in the olive oil, until well combined. Toss just enough of the dressing mixture with the zucchini, eggplant, red pepper and onion to coat; set aside the remaining dressing for the salad.
Select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the vegetables on the grill and close the lid.
Cook the vegetables, in batches, for 3 to 5 minutes or until tender and well marked. Coarsely chop the vegetables and toss with the cooked pasta, remaining dressing, crumbled feta, basil and olives. Sprinkle with pine nuts (if using) just before serving.
Tips: Add protein to this recipe by stirring in chickpeas, cooked shrimp or sliced grilled chicken, steak or sausage. Serve this salad as an accompaniment to any grilled protein such as chicken, steak, pork, fish or seafood. This salad can be stored, tightly covered, in the refrigerator for up to 3 days. Leftover salad makes a great lunch option to pack and go.