1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 yellow squash, cut lengthwise into 1/4-inch-thick slices
1 small red onion, cut into 1/4-inch-thick slices
1 red bell pepper, halved and seeded
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
6 tablespoons crumbled queso fresco
How to Make It
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-inch pieces.
Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.