Grilled Vegetable Salad

• 1/2 cup KRAFT Zesty Italian Dressing
• 3 Tbsp. HEINZ Yellow Mustard
• 2 chipotle peppers in adobo sauce, chopped (or to taste)
• 2 medium zucchini (about 12 oz.), trimmed, diagonally cut into 1/4-in.-thick slices
• 2 medium yellow squash or crookneck squash, trimmed, diagonally cut into 1/4-in.-thick slices
• 1 large onion, peeled, cut into 1/4-in.-thick slices
• 6 cups chopped lettuce
• 2 medium roasted red peppers (about 12 oz.), thinly sliced
• 1/4 cup chopped cilantro

1. Heat grill to medium-high heat.
2. Mix dressing, mustard and chipotle peppers until well blended.
3. Remove half of the dressing mixture; cover and refrigerate until ready to use.
4. Place zucchini, squash and onion on baking sheet; brush with remaining dressing mixture.
5. Grill 4 min.
6. ; carefully turn over.
7. Continue grilling 4 min.
8. or until crisp-tender.
9. Cool slightly.
10. Cover large serving platter with lettuce; top with grilled vegetables and roasted red peppers.
11. Drizzle with reserved dressing mixture; sprinkle with cilantro.
12. Serve immediately.

italian dressing, yellow mustard, peppers, zucchini, crookneck squash, onion, chopped lettuce, red peppers, cilantro

Taken from www.kraftrecipes.com/recipes/grilled-vegetable-salad-64980.aspx (may not work)