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Grilled Vegetable Salad

Ingredients

• Vinaigrette:
• 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
• Salad:
• 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

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