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Grilled Vegetable Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)
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 four minutes.

Ingredients

  • Vinaigrette:
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 8 ounces asparagus, trimmed
  • 2 (4-inch) portobello mushroom caps (about 6 ounces)
  • 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
  • Cooking spray
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 6 tablespoons crumbled queso fresco

Nutrition Information

  • calories 77
  • caloriesfromfat 36 %
  • fat 3.1 g
  • satfat 0.7 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 3.6 g
  • carbohydrate 9.7 g
  • fiber 2.6 g
  • cholesterol 2 mg
  • iron 1.4 mg
  • sodium 184 mg
  • calcium 48 mg

How to Make It

  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 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.

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