Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

Dressing

2 tbsp sherry vinegar

1 tbsp extra virgin olive oil

½ tsp kosher salt

1½ tsp honey

½ tsp Dijon mustard

¼ tsp freshly ground black pepper

Salad

12 sticks of asparagus, trimmed

12 white mushrooms washed well.

1 medium green zucchini, cut into 1/4-inch-thick slices

1 medium yellow zucchini, cut into 1/4-inch-thick slices

1 small red onion, cut into 1/4-inch-thick slices

2 red bell pepper, halved and seeded

2 ear of corn cut in rounds

2 tomatoes cut in thick slices

Olive oil to coat veggies

Salt and pepper

2 tbsp chopped fresh basil

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

Instructions:

Prepare grill to medium-high heat.

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

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, corn, tomato and bell pepper with olive oil and add salt and pepper to taste.

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.

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

You can serve on a large platter just like that or top your favorite greens with the vegetable mixture to make it go further. Enjoy.