MARINATED GRILLED
VEGETABLE SALAD

1 large zucchini, sliced lengthwise

1 large yellow squash, sliced lengthwise

1/2 red onion, thickly sliced

1/4 red eggplant, thickly sliced

1/2 red bell pepper, seeded

1/2 green pepper, seeded

1/2 yellow pepper, seeded

2 portobello mushrooms, halved

24 asparagus spears

1 12-ounce bottle balsamic vinaigrette

1 large tomato, diced

Preheat a grill to medium. Toss the zucchini, squash, onion, eggplant, red pepper, green pepper, yellow pepper, mushrooms, and asparagus in the balsamic vinaigrette. Drain the vegetables, reserv­ing the vinaigrette. Grill the vegetables for 2 to 3 minutes until tender. Set aside to cool slightly.

Dice the grilled onion, eggplant, and peppers into 1/2-inch chunks.

Place the asparagus on a plate and top with a ring mold. Place the mushrooms in the mold, followed with the chopped vegetables. Top with the diced tomato. Remove the mold and drizzle the plate with the reserved balsamic vinaigrette.

Makes 4 servings.