Grilled Vegetable Salad

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

Preparation

1. 1. Prepare grill to medium-high heat.
2. 2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.
3. 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. 4. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.