Grilled Vegetable Salad With Warm Balsamic Dressing And Crumbled Goat Cheese

• 1 bunch Asparagus, Tough Ends Removed
• 1 whole Zucchini, Sliced In Quarters Lengthwise
• 1/2 whole Large Yellow Onion, Sliced Into Three Thick Slices
• 1 whole Red Bell Pepper, Seeded And Quartered
• 3 teaspoons Olive Oil, Divided
• 1/3 cups Softened (store Bought, In A Jar, Packed In Oil Or Water) Sundried Tomatoes
• 2 dashes Salt And Fresh Ground Black Pepper
• 1 teaspoon Minced Garlic
• 1/2 cups Balsamic Vinegar
• 1-1/2 ounce, weight Crumbled Goat Cheese

1. Heat grill to medium heat. In a large bowl toss asparagus, zucchini, onion and red pepper with 2 teaspoons of olive oil, then sprinkle with salt and pepper. Place vegetables onto heated grill and cook for 5-7 minutes on each side (or until lightly charred and softened). Remove from grill.
2. Chop grilled vegetables into 1" pieces and place in a medium bowl. Add in sundried tomatoes. Cover bowl to keep vegetables warm.
3. Heat remaining 1 teaspoon of olive oil over medium-high heat in a skillet. Add garlic and saute until fragrant, 1-2 minutes. Add balsamic vinegar and bring to a boil. Reduce heat to medium low and stir continuously until thickened, 7-8 minutes. Thickened mixture should coat the back of a spoon.
4. Spoon thickened vinegar over mixed vegetables and toss to coat. Sprinkle salad with crumbled goat cheese and serve.
5. Nutrition Info per 1 cup: 119 calories, 6 g fat, 4.5 g protein, 9.5 g carbohydrates, 2 g fiber

zucchini, yellow onion, red bell pepper, olive oil, in, salt, garlic, balsamic vinegar, goat cheese

Taken from tastykitchen.com/recipes/salads/grilled-vegetable-salad-with-warm-balsamic-dressing-and-crumbled-goat-cheese/ (may not work)