Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Ingredients
∙ Makes 4
Produce
6 cups Baby spinach
1/4 cup Basil
1 pint Button mushrooms
3 cloves Garlic
1 Red onion, cut into 1/2-inch discs, large
1 Red or yellow bell pepper, large
1 lb Zucchini
Condiments
1/2 cup Balsamic vinegar
Baking & Spices
1 Salt and pepper
Oils & Vinegars
6 tbsp Olive oil
Other
1/4 cup Finely chopped parsely
