Grilled Vegetable Salad

By á-48683

Tailor the types of vegetables to the bounty of your garden or that of farmers' market vendors. Thin asparagus spears may need to cook only 4 minutes.

Ingredients

• Vinaigrette:
• 2 Tbsp. sherry vinegar
• 1 Tbsp. extra virgin olive oil
• 1/2 tsp. kosher salt
• 1 1/2 tsp. honey
• 1/2 tsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• Salad:
• 8 oz. asparagus, trimmed
• 2 (4 in.) portobello mushroom caps (about 6 oz.)
• 1 medium zucchini, cut lengthwise into 1/4 in. thick slices
• 1 yellow squash, cut lengthwise into 1/4 in. thick slices
• 1 red bell pepper, halved and seeded
• Cooking spray
• 2 Tbsp. chopped fresh basil
• 1 Tbsp. chopped fresh chives
• 1 Tbsp. chopped fresh parsley
• 6 Tbsp. crumbled queso frescho

Preparation

Step 1

Prepare grill to medium-high heat.

To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1 in. pieces.

Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.