Grilled Vegetable Salad

By Ken Smedema

4.42 / 5

20min

10min

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1 pound fresh asparagus trimmed
2 zucchini ends trimmed and halved lengthwise
2 yellow squash ends trimmed and halved lengthwise
1 large red onion sliced into 1/2-inch thick slices
2 red bell peppers halved and seeded
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic minced
salt and ground black pepper to taste