Grilled Vegetable Salad

Preheat grill for medium heat and lightly oil the grate.

Arrange asparagus zucchini yellow squash red onion and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.

Whisk olive oil red wine vinegar Dijon mustard garlic salt and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.