1largepoblano or green bell pepperseeded and sliced
1largeyellow bell pepperseeded and sliced
olive oil
1-2tspgarlic salt
1tspblack pepper
2ozcrumbled feta or queso fresco
4freshbasil leavessliced into thin ribbons [chiffonade]
Vinaigrette:
1/4cuphoney
3Tbspapple-cider vinegar
1Tbsplemon juice
1/2tspkosher salt
1clovegarlicminced
2Tbspsweet onion or shallotminced
1/2tspred pepper flakes
sprinkle of black pepper
1/3cupolive oil
Instructions
Preheat the grill to medium. Brush the prepared vegetables on all sides with olive oil and season with garlic salt and black pepper.
Place on the grill cooking for 4 minutes on each side or until crisp tender.
Remove to a large platter in a single layer, to cool slightly.Don't stack. [Tip: If you stack the vegetables, they'll continue to steam and cook.]
Vinaigrette: Place the ingredients for the vinaigrette into a blender, reserving the oil. Pulse until combined.
Drizzle the oil in through the top of the blender on low speed and process until emulsified. This can be done up to 3 days in advance and refrigerated.
Shake well before serving. Yield: approximately 3/4 cup
Assemble: Remove the woody ends from the grilled asparagus and cut in half.
Cut the zucchini and squash into bite size chunks and slice the peppers.
Place onto a serving platter or into a bowl.
Drizzle the vegetables lightly with the vinaigrette, and sprinkle with crumbled cheese just before serving.