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Chef Tim Creehan's recipe for Grilled Vegetable Salad using Original Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 zucchini
1 yellow squash
8 asparagus spears
1 yellow onion
1 portobello mushroom
1 red pepper
4 tablespoons Grill Plus
8 oz. feta cheese
6 Romaine leaves
1 tbsp olive oil

Procedure

Slice vegetables to desired size. Place into bowl and add Grill Plus, toss til coated thoroughly.
Place vegetables on a hot, preheated grill. Cook til done, removing each vegetable as it is finishes cooking. Chill in refrigerator for 30 minutes. Arrange romaine leaves on a plate and place vegetables on top. Lightly drizzle with olive oil. Garnish with feta cheese, serve and enjoy.