Remove the seeds from the bell peppers, cut the red onion into thick slices, and cut the zucchini lengthwise into 3-4 slices each. Shuck the corn, and cut the woody ends off the asparagus.
Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl gently to coat.
Get the grill ready
Light the coals, we use a chimney starter to accomplish this. Allow to heat.
Grill the vegetables
Cook, turning often until you get softened grilled veggies with gorgeous grill marks.
woman holding a white platter full of grilled vegetables
To make a Grilled Vegetable Salad
Whisk together all dressing ingredients in a small bowl, set aside.
Cut the cooked vegetables into bite-sized pieces, and add to a large salad bowl
Toss with dressing and add mozzarella balls.
Serve warm, chilled or at room temp.
SWITCHING IT UPParmesan, goat cheese and blue cheese are both awesome in this.No tarragon? Use basil, or cilantro - both of these herbs will hold up well in this salad.If you can't find limes, use lemons!Add cherry tomatoes to the last few minutes of grilling - they add a delicious bit of moisture to the salad.Yellow squash is also awesome in this!GOT LEFTOVERS?Add them to a panini grilled with a little cheese. YES!!!