GRILLED VEGETABLE SALAD

By PamCallan

Ingredients

• Vinaigrette Dressing:
• 2 Tbsp. sherry vinegar
• 1 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1 1/2 tsp. honey
• 1/2 tsp. Dijon mustard
• 1/4 tsp. ground black pepper
• Salad:
• 8 oz. fresh asparagus, trimmed
• 2 (4 inch) Portobello mushroom caps (6 oz)
• 1 medium zucchini, cut lengthwise in 1/4” slices
• 1 yellow squash, cut lengthwise in 1/4” slices
• 1 small red onion cut in 1/4” thick slices
• 1 red bell pepper, halved and cored
• 2 Tbsp. chopped fresh basil
• 1 Tbsp. chopped chives
• 1 Tbsp. chopped fresh Italian parsley
• 6 Tbsp. crumbled queso fresco

Details

Servings 6

Preparation

Step 1

Combine vinaigrette ingredients in a small bowl, whisk until combined, and set aside.
Heat grill to medium-high. Spray vegetables with olive oil spray and place on grill rack. Grill about 4 minutes each side or until browned. Remove from grill, cool slightly and cut into 1 inch pieces.
In a large serving bowl, combine vegetables, fresh basil, chives, parsley and vinaigrette; toss gently to coat. Sprinkle with cheese and serve.