Grilled Vegetable Salad

By shelle

Ingredients

• 1/3 cup light olive oil, divided
• 2 teaspoons white wine vinegar
• 2 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 hearts romaine lettuce, halved
• 2 zucchini, cut into 1/4 inch thick slices
• 2 yellow squash, cut into 1/4 inch thick slices
• 1 large sweet onion, cut into 1/2 inch thick slices
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled reduced fat feta cheese

Preparation

Step 1

In a small bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, and pepper. Cover and chill.

Preheat grill to medium high heat (350 to 400).

Pour remaining olive oil in a small bowl. Brush cut sides of romaine lettuce with a small amount of oil. Place romaine, cut side down, on preheated grill. Grill for 1 to 2 minutes, or just until cut side of romaine begins to wilt. Place grilled romaine, cut side up, on each of 4 serving plates.

Brush both sides of zucchini, squash, onion, and tomatoes with a small amount of oil. Place on preheated grill, and grill for 1 to 2 minutes per side, or until vegetables begin to soften. Remove from grill, and place in a large bowl. Add olive oil mixture, tossing gently to coat. Divide vegetables evenly over prepared romaine. Sprinkle each evenly with feta cheese. Serve immediately.