Grilled Vegetables with Oriental Tossed Salad

1. If grilling over charcoal, start briquettes 30 minutes to one hour before grilling vegetables.
   
2. While grill is heating, mix together olive oil, vinegar, sugar, soy sauce and ground ginger
   in a covered container. Chill in refrigerator
   until ready to serve.
   
3. In small bowl, mix together teriyaki sauce, pineapple juice and pepper. Set aside.
   
4. Cut vegetables for grilling into large chunks
   and place on skewer along with pineapple chunks. Brush lightly with teriyaki mixture.
   Grill for 10 minutes. Turn, brush with teriyaki mixture again and continue grilling.
   
5. Top spinach salad with bean sprouts and
   snow peas. Shake dressing well and pour
   over salad. Top with sunflower seeds and sesame seeds.
   
6. Serve with grilled vegetables.