2 Tb sherry vinegar
1 Tb evoo
1 1/2 tsp honey
1/2 tsp dijon mustard
8 oz asparagus, trimmed
2 4-inch portobello mushroom caps (about 6 oz)
1 med zuccini, cut lengthwise to 1/4" strips
1 yellow squash, cut lengthwise to 1/4" strips
1 sm red onion, cut into 1/4" slices
1 red bell pepper, halved and seeded
2 Tb chopped fresh basil
1 Tb chopped fresh chives
1 Tb chopped fresh parsley
6 Tb crumbled queso fresco
Grill to med-high heat.
Mix vinaigrette, set aside.
Coat veggies with oil, grill 4 minutes each side or until slightly blackened. Cook slightly and cut into 1 inch pieces.
Toss everything together but the cheese, the sprinkle cheese when serving.