Grilled Vegetables With Balsamic Dressing

Nothing says summer quite like grilling. This fuss-free veggie dish can be prepared ahead and kept at room temperature before being tossed with the greens. While the recipe contains a relatively high percentage of calories from fat because of the olive oil, the total calorie count is still low.
-- Rochelle Palermo Torres

Ingredients

Dressing
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Salad
1 red onion, cut into 8wedges
2 zucchini, quartered lengthwise
2 yellow squash, quartered lengthwise
12 ounces asparagus, trimmed Salt and pepper to taste
1 roasted red bell pepper, cut into strips
1 1/2 cups (about 1ounce) lightly packed arugula,chopped
1 cup mixed baby greens
2 tablespoons chopped fresh parsley

Directions

In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually whisk in oil. Season with salt and pepper. Heat barbecue or indoor grill to medium-high. Brush onion, zucchini, yellow squash and asparagus with 1/2 of the balsamic dressing. Sprinkle with salt and pepper to taste. Grill vegetables until just cooked through, turning occasionally (8 minutes for onion, zucchini and yellow squash; 5 minutes for asparagus). Allow to cool slightly, then cut vegetables crosswise into bite-sized pieces and place in large serving bowl.

Add roasted bell pepper, arugula and greens; toss with enough remaining dressing to coat. Season with salt, pepper and parsley.