Grilled Vegetable Salad

Ingredients:

• 2 tablespoons sherry vinegar 
• 1 tablespoon extravirgin olive oil 
• 1/2 teaspoon kosher salt 
• 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 small red onion, cut into 1/4-inch-thick slices 
• 1 red bell pepper, halved and seeded
• 2 tablespoons chopped fresh basil 
• 1 tablespoon chopped fresh chives 
• 1 tablespoon chopped fresh parsley 

Directions:

Prepare grill to medium-high heat. To prepare vinaigrette, combine first 5 ingredients in a large bowl; set aside. To prepare salad, coat asparagus, mushrooms, zucchini, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat.

Credit: https://www.myrecipes.com/