Grilled Vegetable Salad | Recipe Cloud App

Ingredients

• 2 tablespoons sherry vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 8 ounces asparagus, trimmed
• 2 (4-inch) portobello mushroom caps (about 6 ounces)
• 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 yellow squash, cut lengthwise into 1/4-inch-thick slices
• 1 small red onion, cut into 1/4-inch-thick slices
• 1 red bell pepper, halved and seeded
• Cooking spray
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley