Grilled Vegetable Salad

Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 cup  balsamic vinegar
• 6  tablespoons olive oil
• 1⁄4 cup fresh parsley, finely chopped
• 1⁄4 cup fresh basil, finely chopped
• 3  garlic cloves, minced (about 1 tablespoon)
• 1  lb asparagus, trimmed
• 2  medium portabella mushrooms (remove stems)
• 1  red onion, cut into 1/2 inch rings (about 2 cups)
• 6  cups  fresh  baby spinach leaves, rinsed and dried
•  salt, to taste (optional)
•  pepper, to taste (optional)

Directions

1. In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
2. Season with salt and pepper if desired.
3. Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
4. Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
5. Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
6. Place the spinach leaves in a large bowl and set aside.
7. Drain the asparagus mixture, reserving the marinade.
8. Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
9. Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
10. Add the grilled vegetables to the spinach.
11. Transfer the marinade to a saucepan and bring it to a boil.
12. Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
13. Test for seasoning, adding salt and pepper as desired.
14. Serve immediately.