Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.
Cooking Light JUNE 2008
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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Grilled Vegetable Salad recipe
