Grilled Vegetable Salad with Roasted Tomato Dressing

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