Grilled Vegetable Salad

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.

Yield: 6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)

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. 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.

Nutritional Information

Calories:

77 (36% from fat)

Fat:

3.1g (sat 0.7g,mono 1.8g,poly 0.4g)

Protein:

3.6g

Carbohydrate:

9.7g

Fiber:

2.6g

Cholesterol:

2mg

Iron:

1.4mg

Sodium:

184mg

Calcium:

48mg