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Grilled Veggies

Grilled Veggies


This meal could be a dinner it is so filling.  Quick enough for lunch though.




1/3 cupbalsamic vinegar1 tbspDijon mustard

3garlic cloves, minced1 tspfresh rosemary, chopped1/4 cup extra-virgin olive oil

1 red onion

2 zucchini

2 yellow squash12 oz asparagus, trimmed
1roasted red bell pepper1 1/2 cup lightly packed arugula, chopped

1 cup mixed baby greens

2 tbsp fresh parsley, chopped





1. In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually add oil while stirring fast.


2. Heat barbecue or pan to medium high.


3. Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Grill or saute vegetables until just cooked through, turning occasionally.


4. Allow veggies cool slightly, then cut into small pieces and place in large bowl.


5, Add roasted bell pepper, arugula, and greens; toss with enough dressing to coat.


(Makes 4 Servings)


Calories Per Serving: 194