Grilled Vegetable Salad
(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

INGREDIENTS (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 lengthwise 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

DIRECTIONS

Prepare grill to medium-high heat.

To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

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

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

CALORIES: 77 (36% from fat). FAT: 3.1g (sat 0.7g, mono 1.8g, poly 0.4g). PROTEIN: 3.6g. CARB: 9.7g. FIBER: 2.6g. CHOL: 2mg. IRON: 1.4mg. Sodium: 18.4mg. CALC: 48mg.

SERVINGS: 6 (serving size — about 3/4 cup and 1 tablespoon cheese)

You can tailor the types of vegetables to the bounty of your garden or favorite produce market.

Recipe from Cooking Light, June, 2008.