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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
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 |
Directions:
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.
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