Grilled Vegetable Salad

• 1/2 cup balsamic vinegar
• 6 Tbs. olive oil
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh basil
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 lb. asparagus, trimmed
• 2 medium-size portobello mushrooms, stems removed
• 1 large red onion, cut into 1/2-inch rings (about 2 cups)
• 6 cups baby spinach leaves, rinsed and dried

1. Whisk together vinegar, olive oil, parsley, basil and garlic in small bowl.
2. Season to taste with salt and pepper.
3. Toss sauce with asparagus, mushrooms and onion in shallow baking dish.
4. Cover with plastic wrap and let stand at room temperature 30 minutes.
5. Coat grill or grill pan with oil or nonstick cooking spray.
6. Preheat to medium-high heat.
7. Place spinach in large serving bowl; set aside.
8. Drain asparagus mixture, reserving marinade.
9. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
10. Transfer to cutting board.
11. Cool 2 minutes, and cut into bite-size pieces.
12. Add grilled vegetables to spinach.
13. Transfer reserved marinade to small saucepan, and bring to a boil over medium-high heat.
14. Remove from heat.
15. Pour over salad mixture.
16. Toss salad with hot marinade, using tongs.
17. Season to taste with salt and pepper.
18. Serve immediately.

balsamic vinegar, olive oil, fresh parsley, fresh basil, garlic, portobello mushrooms, red onion, baby spinach leaves

Taken from www.vegetariantimes.com/recipe/grilled-vegetable-salad/ (may not work)