Grilled Salmon with Greek-Style Vegetables

• 24 each skinless salmon fillets, cut into 140-g portions Walmart Supercenter 1 lb For $5.00 thru 02/14
• 3 cups Pure Kraft Refrigerated Greek Feta Dressing, divided
• 1-1/2 qt. yellow zucchini, thinly sliced diagonally
• 1-1/2 qt. green zucchini, thinly sliced diagonally
• 1-1/2 qt. Japanese eggplant, thinly sliced
• - fresh asparagus spears, trimmed
• - red peppers, cut into wedges
• 1-1/2 qt. red onions, sliced
• 72 each cherry tomatoes, cut in half
• 3 cups Kalamata olives

1. Brush fish with 125 mL (1/2 cup) dressing (or with 20 mL 4 tsp.
2. dressing for trial recipe).
3. Refrigerate at least 15 min.
4. or up to 2 hours.
5. Mark on the grill, then place in single layer in shallow pan in 400 degrees F (200 degrees C) standard oven.
6. Bake just until fish flakes easily with fork.
7. For each serving: Toss 35 g each of the zucchini, eggplant, asparagus, peppers and onions with 10 mL (2 tsp.)
8. dressing.
9. Cook on grill until grill-marked, turning frequently.
10. Arrange 5 asparagus spears, trimmed ends in centre, in spoke pattern on plate.
11. Fill spokes with grilled vegetables; top with 1 fish piece.
12. Drizzle with 15 mL (1 Tbsp.)
13. of the remaining dressing; top with 6 tomato halves and 20 g olives.

salmon, dressing, yellow zucchini, green zucchini, japanese eggplant, red peppers, red onions, cherry tomatoes, olives

Taken from www.kraftrecipes.com/recipes/grilled-salmon-greek-style-vegetables-121828.aspx (may not work)