Grilled Vegetable Salad with Roasted Tomato DressingRecipe by Chef Michael Williams

Ingredients

• For the Dressing:
• 1 pack (1 ½ cups) cherry tomatoes on the vine
• 1 tablespoon honey
• ¼ cup olive oil
• ¼ cup onion (small diced)
• 1 tablespoon garlic (chopped)
• An assortment of veggies:
• Zuccini (cut into sticks)
• Carrots (grill whole and then cut into bite-sized pieces)
• Asparagus (grill whole and then cut into bite-sized pieces)
• Bell peppers (cut into ¼’s, seeds & veins removed)
• Fennel (cut into ¼’s or smaller)
• Onions (cut into rings)
• Cauliflower (cut into large pieces)
• New potatoes (boiled until cooked, then cut in half)
• Corn on the cob (cut into smaller pieces)
• Garnish with:
• Parmesan, asiago or other sharp cheese (shaved)
• Fresh basil (chopped)
• Balsamic vinegar
• Coarse salt & fresh ground black pepper