Grilled Veggies with Vinaigrette

This is a great summer time dish using all the colorful produce the season offers. I served this with home made mac-n-cheese, tofu and dinner bread.

Grilled Veggies with Vinaigrette (from cooking light)

Vinaigrette:

2 TBS white wine OR red wine vinegar

2 TBS extravirgin olive oil

1/4 tsp salt

1 tsp honey

1/2 tsp dijon mustard

1/4 tsp ground black pepper

Salad:

1 bundle asparagus, trimmed

2 portobello mushroom caps, washed

1 - 2 zucchini, cut in half lengthwise

1 - 2 yellow squash, cut in half lengthwise

1 small red onion, cut in half

1 red OR orange bell pepper, halved and seeded

2 TBS fresh chopped basil 

1 TBS fresh chopped chives or green onion 

1 TBS fresh chopped parsley

crumbled farmers cheese or queso fresco

1. Prepare grill to medium - high heat

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

3. To prepare salad, coat veggies with cooking spray or olive oil. Place Veggies on grill rack, grill about 4 minutes on each side until slightly blackened. Remove veggies from grill and let cool slightly. Cut veggies into 1 inch pieces.

4. Add veggies, basil, chives, parsley to vinaigrette. Toss to coat and add cheese.