Grilled Vegetable Salad With Zucchini Salsa Verde

• 1 pound asparagus
• 2 portobello mushrooms medium sized
• 1 red onion large, cut in 1/2-inch rings
• 2 bell peppers
• 2 Roma tomatoes quartered
• 1/2 zucchini Large, cubed
• 2 fresh parsley cubs chopped
• 1/2 cup olive oil
• 1 shallot small
• 3 tablespoons capers
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1/4 cup white wine vinegar
• 3 cloves garlic

1. In a food processor or blender, combine the lemon juice, garlic, 1/4 cup of olive oil and herbs. Season to taste with salt and pepper. Set aside.
2. . Toss the vegetables with the remaining 2 tablespoons of olive oil. Season with salt and pepper.
3. Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
4. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
5. Tomato, Asparagus and Peppers for 2 minute per side
6. Onions, mushrooms and zucchini for 3-4 minutes per side
7. Remove stem and seeds and slice the peppers.
8. Separate the onion rings.
9. Slice the Portobello mushrooms
10. Arrange on a platter and drizzle with sauce.

asparagus, portobello mushrooms, red onion, bell peppers, tomatoes, zucchini, parsley cubs, olive oil, shallot, capers, lemon juice, lemon zest, white wine vinegar, garlic

Taken from www.yummly.com/recipe/Grilled-Vegetable-Salad-with-Zucchini-Salsa-Verde--1230971 (may not work)