Grilled Vegetable Salad

Grilling the vegetables before you put them in the salad brings out a sweetness and flavor that you don't get from raw vegetables. You can grill them on the barbeque outside, but I prefer to use the "Coleman Lean, Mean, Fat Grilling Machine." I cover the vegetables with olive oil, kosher salt and fresh, coarsely ground pepper, and grill away. My favorite vegetables for this salad are asparagus, red onion, sweet peppers, zucchinni and yellow squash. Add these cooled, chopped vegetables to a bowl of salad greens and you have a hit salad.And don't forget a fresh, low-fat dressing:

Lemon Salad Dressing:

1/2 cup lemon juice (for best results, go freshly squozen)

2 cloves garlic

1 Tablespoon fresh oregano

1 cup olive oilkosher salt

freshly ground pepper

Combine all ingredients--emulsify or blend in blender.

This salad was the perfect accompaniment to fresh sweet corn on the cob, a medley of yellow, orange and red tomatoes and basil in olive oil and kosher salt, Roast Provencial Chicken, and for dessert, zucchini chocolate cake with powdered sugar glaze

Courtesy of Megan McQuivey