SAN ANTONIO - 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.
Yield: 6 servings (serving size: about 3/4 cup salad and 1 tablespoon cheese)
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
Preparation
- 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 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. Sprinkle with cheese.
Recipe by Elizabeth Karmel, Cooking Light
