I found this delicious and easy to make. I had green pepper, red pepper, onion and crimini mushrooms; they all worked great on my indoor grill. I tossed with olive oil salt and pepper before grilling. No case so Cresco so I just use better cheese. This will be a new staple for all the garden fresh vegetables I get all summer long!
Grilled Vegetable Salad
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Amount per serving
- Calories: 77
- Calories from fat: 36%
- Fat: 3.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.4g
- Protein: 3.6g
- Carbohydrate: 9.7g
- Fiber: 2.6g
- Cholesterol: 2mg
- Iron: 1.4mg
- Sodium: 184mg
- Calcium: 48mg
- 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
- 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
- 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.
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