Roasted Summer Squash, Asparagus, and Heirloom Tomato Salad

By catgirl

Personal creation. Two thumbs up from hubby. Definitely make again.

Ingredients

• 4-6 Yellow squash
• 4-6 Zucchini
• 1-2 es bunch asparagus
• 6-8 small Heirloom tomatoes
• olive oil
• freshly ground black pepper
• homemade Caesar dressing

Preparation

Step 1

Quarter the zucchini and yellow squash lengthwise into wedges, drizzle with olive oil, and sprinkle with pepper. Roast in oven or on grill until crisp-tender. Do not over cook. Cool to room temperature.

Drizzle asparagus with olive oil and sprinkle with pepper. Roast or grill until crisp-tender. Do not over cook. Cool to room temperature.

Quarter Heirloom tomatoes.

Cut zucchini and squash into 1-inch pieces.

Gently toss all vegetables and drizzle with homemade Caesar dressing. Chill and serve.