Grilled Vegetable Salad
1/3 c. light olive oil
1/3 c. balsamic vinegar
1/2 t. salt
1/2 t. pepper
2 hearts of romaine, chopped
2 zuchinni, cut into slices
2 yellow squash, cut into slices
1 large sweet onion, cut into slices
1 pint cherry tomatoes, halved
1/2 c. reduced fat crumbled feta cheese
Whisk together oil, vinegar, salt and pepper. Put in fridge to chill.
Preheat skillet to 350 - 400.
Add a little oil to skillet, then add garlic. Let saute one minute, then add zucchini, squash, onion, and tomatoes.
Saute until they begin to soften, then add to romaine in large bowl. Add in olive oil mix and toss to coat.
Serve and top with feta cheese.
It took me all of 15 minutes to prepare this. We also decided to add chicken to ours, but to keep the prep time low bought a premade rotisserie chicken from our supermarket deli and added that to the salad as well.
*A note: This salad doesn't hold up well overnight for leftovers. If you were looking forward to a big healthy plate of it for lunch the next day you'll be sadly disappointed...as Evan and I were when we discovered the wilted, soggy mess the next day.