1/3 c. olive oil
2 t. white wine vinegar
2 t. whole grain mustard
1/2 t. salt
1/2 t. ground black pepper
2 zucchini, cut into 1/4 inch thick slices
2 yellow squash, cut into 1/4 inch thick slices
1 large vidalia onion cut into 1/2 inch thick slices
2 Romaine Lettuce hearts, chopped into bite size pieces
parmesan cheese, shredded
In small bowl, whisk together 1/4 c. oil and next 4 ingredients. Cover and Chill.
Brush remaining oil on sliced veggies. Grill 1-2 minutes per side.
Meanwhile, put Romaine in large serving bowl. Remove veggies from grill and let cool slightly and add to Romaine. Add dressing and toss gently to coat. Top with shredded parmesan.
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