Ingredients
1/3 cup balsamic vinegar1 tablespoon Dijon mustard
3 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 red onion, cut into 8 wedges
2 zucchini, quartered lengthwise
2 yellow squash, quartered lengthwise
12 ounces asparagus, trimmed
1 roasted red bell pepper, cut into strips
1 1/2 cups lightly packed arugula, chopped
1 cup mixed baby greens
2 tablespoons fresh parsley, chopped
Description
Nothing Says Summer Quite Like Grilling. This Fuss-free Veggie Dish Can Be Prepared Ahead And Kept At Room Temperature Before Being Tossed With The Greens. While The Recipe Contains A Relatively High Percentage Of Calories From Fat Because Of The Olive Oi
Shape
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