Grilled Vegetable Salad with Warm Balsamic Dressing and Crumbled Goat Cheese

Heat grill to medium heat. In a large bowl toss asparagus, zucchini, onion and red pepper with 2 teaspoons of olive oil, then sprinkle with salt and pepper. Place vegetables onto heated grill and cook for 5-7 minutes on each side (or until lightly charred and softened). Remove from grill.

Chop grilled vegetables into 1″ pieces and place in a medium bowl. Add in sundried tomatoes. Cover bowl to keep vegetables warm.

Heat remaining 1 teaspoon of olive oil over medium-high heat in a skillet. Add garlic and saute until fragrant, 1-2 minutes. Add balsamic vinegar and bring to a boil. Reduce heat to medium low and stir continuously until thickened, 7-8 minutes. Thickened mixture should coat the back of a spoon.

Spoon thickened vinegar over mixed vegetables and toss to coat. Sprinkle salad with crumbled goat cheese and serve.

Nutrition Info per 1 cup: 119 calories, 6 g fat, 4.5 g protein, 9.5 g carbohydrates, 2 g fiber