Grilled Caesar Vegetable Salad

 

1/3

cup Caesar dressing

1/4

cup chopped fresh parsley

4

large fresh portabella 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

tablespoons olive or vegetable oil

1

cup cherry tomatoes, cut into fourths

1/3

cup shredded Parmesan cheese

• 1 Heat coals or gas grill for direct heat. Mix dressing and parsley; set aside.
• 2 Brush mushrooms, yellow squash and bell peppers with oil. Place vegetables in grill basket or directly on grill rack. Cover and grill 4 to 5 inches from medium heat 5 to 7 minutes, turning occasionally, until vegetables are crisp-tender.
• 3 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.