Ingredients
2 tablespoons canola oil1 tablespoon cider vinegar2 teaspoons sugar 1/2 teaspoon grated onion1/2 teaspoon poppy seeds1/4 teaspoon ground mustardDash saltSALAD:1 small zucchini, cut into 3/4-inch pieces1 small sweet yellow pepper, cut into 1-inch pieces2/3 cup cherry tomatoes2 teaspoons olive oil1/4 teaspoon salt1/8 teaspoon freshly ground pepper 2 teaspoons minced fresh basil2 teaspoons minced fresh parsley1 teaspoon minced fresh thyme
Preparation
In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving.
In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.
