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

Description

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.

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