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1
Preheat the oven to 400 degrees F. Lightly grease a 9 by 9-inch baking pan.
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2
Prepare the cornbread mixes according to package directions.
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3
Pour the combined batter into the prepared pan.
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4
Bake according to the directions on the box or until a wooden pick inserted in center comes out clean.
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5
Cool completely.
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6
Invert the cornbread onto a cutting board.
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7
Cut the cornbread into 1/2-inch cubes and arrange them in a single layer on a rimmed baking sheet.
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8
Drizzle with melted butter, tossing gently to coat.
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9
Bake, stirring every 10 minutes, until the cornbread is toasted, about 20 to 25 minutes.
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10
Set aside to cool.
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11
Preheat the grill to medium-high heat.
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12
Combine the onion, peppers, squash, and zucchini in a large bowl.
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13
Add the olive oil and toss gently to coat.
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14
Season with salt and pepper, to taste.
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15
Arrange the onion slices on the preheated grill, cover with the grill lid, and cook for 3 minutes per side.
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16
Remove the onions from the grill, chop and set aside.
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17
Arrange the pepper wedges on the grill, cover with the grill lid, and cook for 8 minutes per side.
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18
Chop the peppers, and set aside.
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19
Arrange the squash and zucchini on the grill, cover with the grill lid, and cook for 2 minutes per side.
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20
Chop the squash, and set aside.
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21
In a large bowl, combine all the chopped vegetables, tomatoes, and cornbread squares, Add the Lemon Vinaigrette and toss gently to coat.
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22
Garnish with chopped fresh parsley leaves and serve immediately.
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23
In a small bowl, whisk together lemon juice, parsley, mustard, mayonnaise, pepper, and salt.
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24
Gradually whisk in the oil until combined.
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25
Cover and chill until ready to use.
