Grilled Vegetable Salad

This is a great salad because the vegetables can be grilled ahead of time and stored in the refrigerator. This salad is full of wonderful vegetables and looks beautiful on the table because of all the vibrant colors.

In a large grill skillet on the stove or a grilling basket on the BBQ, cook:
2 trimmed bunches of asparagus, cut into thirds
1 red and 1 yellow bell pepper, seeded and cut into strips
1 6oz. package of portabellini mushrooms, sliced
2 cloves of garlic, minced

Grill all vegetables for about 10 minutes over medium-high heat, turning often, until slightly charred. Meanwhile in a small bowl, whisk together:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
fresh pepper to taste

Once vegetables are cooked, allow to cool and add dressing. Add garnish of:
3 tablespoons chopped fresh basil
Toss to coat vegetables with dressing and refrigerate before serving.

Serves 8 as a side dish

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2. Buffalo Chicken Salad
3. Strawberry and Spinach Salad
4. Caramelized Bacon and Fennel Salad
5. Pat’s Vegetable Salad