VEGGIE-GRILLED VEGETABLE SALAD

By gammy

YIELD 4 SERVINGS

Ingredients

• 2 TABLESPOONS SHERRY VINEGAR
• 1 TABLESPOON OLIVE OIL
• 1/2 TEASPOON SALT
• 1-1/2 TEASPOON HONEY
• 1/2 TEASPOON DIJON MUSTARD
• 1/4 TEASPOON BLACK PEPPER
• 8 OUNCES ASPARAGUS, TRIMMED
• 2 4" WIDE PORTOBELLO MUSHROOM CAPS
• 2 MEDIUM ZUCCHINI, CUT LENGHTWISE INTO 1/4 INCH THICK SLICES
• 1 YELLOW SQUASH, CUT LENGTHWISE INTO 1/4 INCH THICK SLICES
• 1 RED ONION CUT LENGHTWISE INTO 1/4 INCH THICK SLICES
• 1 RED BELL PEPPER HALVED AND SEEDED
• 2 TABLESPOONS BASIL, CHOPPED
• 1 TABLESPOON CHIVES, CHOPPED
• 1 TABLESPOON PARSLEY, CHOPPED
• 6 TABLESPOONS FETA CHEESE

Preparation

Step 1

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 INO 1 INCH PIECES.
ADD VEGETABLES, BASIL CHIVES AND PARSLEY TO VINAIGRETTE, TOSS GENTLY TO COAT. SPRINKLE WITH CHEESE.
TAILOR THE TYPES OF VEGETABLES TO THE BOUNTY OF YOUR GARDIN OR THAT OF A FARMERS' MARKET. THINK ASPARAGUS SPEARS MAY NEED TO COOK ONLY FOUR MINUTES.