Grilled Vegetable Salad With Poppy Seed Dressing

• 2 tablespoons canola oil
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon grated onion
• 1/2 teaspoon poppy seeds
• 1/4 teaspoon ground mustard
• Dash salt
• 1 small zucchini, cut into 3/4-inch pieces
• 1 small sweet yellow pepper, cut into 1-inch pieces
• 2/3 cup cherry tomatoes
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh parsley
• 1 teaspoon minced fresh thyme

1. In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving.
2. In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.

canola oil, cider vinegar, sugar, onion, poppy seeds, ground mustard, salt, zucchini, sweet yellow pepper, cherry tomatoes, olive oil, salt, freshly ground pepper, fresh basil, parsley, thyme

Taken from www.tasteofhome.com/recipes/grilled-vegetable-salad-with-poppy-seed-dressing/ (may not work)