Grilled Vegetable Salad With Warm Balsamic Dressing And Crumbled Goat Cheese

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   ["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"]

* Per serving · 4 servings · Values may vary.