Grilled Caesar Vegetable Salad

Adapted from Betty Crocker

1/3 cup Caesar Dressing (The Silver Palate)
1/4 cup fresh parsley, chopped
4 large fresh portobella mushrooms, cut into fourths
4 medium yellow summer squash, cut into 1/2-inch slices
2 medium bell peppers, cut into 1/2-inch strips
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 cup cherry tomatoes, cut into fourths
1/3 cup Parmigiano-Reggiano, shredded

Heat gas or charcoal grill. In a small bowl, mix dressing and parsley; set aside. Brush mushrooms, squash, and bell peppers with olive oil. Place vegetables directly on grill rack (or grill basket on grill rack) over medium heat. Cover grill; cook 5 to 7 minutes, turning vegetables or shaking basket occasionally, until vegetables are crisp-tender. To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.

Makes 4 servings

Allergy Warning: Contains Milk

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