Grilled Ratatouille Salad Recipe — Eat This Not That

Ingredients

• 1 large red onion
• cut into 1⁄4"-thick slices
• 1 red bell pepper
• quartered
• stems and seeds removed
• 1 medium eggplant
• cut into 1⁄4"-thick planks
• 1 large portobello mushroom cap
• 1 large zucchini
• 2 medium yellow squash
• 12–16 asparagus stalks
• woody ends removed
• 4 Tbsp olive oil
• Salt and black pepper to taste
• 1 Tbsp prepared pesto
• 2 Tbsp red wine vinegar
• 2 Tbsp pine nuts
• toasted
• 1⁄4 cup grated Parmesan