Grilled Vegetable Salad

Grilled Vegetable Salad

INGREDIENTS FOR VINAIGRETTE:

2 tbs             Sherry Vinegar

1 tbs              Extra Virgin Olive Oil

1/2 tsp          Kosher Salt

1 1/2 tsp       Honey

1/2 tsp          Dijon Mustard

1/4 tsp          Black Pepper, freshly ground

INGREDIENTS FOR SALAD:

8 oz               Asparagus, trimmed

6 oz               Portotbello mushroom caps

1                    Medium Zucchini, cut lengthwise into 1/4 in slices

1                    Red Bell Pepper, halved and seeded

2  tbs            Fresh Basil, chopped

1 tbs             Fresh Chives, chopped

1 tbs             Fresh Parsley, chopped

6 tbs             Queso Fresco, crumbled

INSTRUCTIONS:

Prepare grill to medium-high heat.   Prepare vinaigrette  by combining first 6 ingredients in a bowl and set aside.

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray.  Place vegetables on grill rack.  Grill for 4 minutes on each side or until slightly blackened.  Remove vegetables from grill.  cool slightly.  Cut vegetables into 1 in pieces.

Add vegetables, basil, chives and parsley to vinaigrette.  Toss gently to coat.  Sprinkle with cheese.