Instructions

1. Clean grill grates and heat to medium/medium-high heat (400-450 degrees)
2. While grill is heating, prep vegetables and lay on large cookie sheet or tray.
3. Bell Pepper: remove top, seeds and core; cut into quarters.
4. Zucchini: cut off ends and then cut into 1/2 inch slices lengthwise
5. Yellow Squash: cut off ends and then cut into 1/2 inch slices lengthwise
6. Corn on the cob: remove husk
7. Asparagus: cut off the bottom inch or two
8. Red onion: cut off ends and remove outer layer; cut into thick 3/4 inch slices
9. Drizzle olive oil over everything and massage to coat.
10. Sprinkle with salt.
11. Cooking in two batches, if necessary, place zucchini, bell pepper, squash, onion, asparagus and corn on the cob over direct heat.
12. Let cook approximately 3 minutes and then then flip and let cook another 2-3 minutes (feel free to cook longer, if desired).
13. The corn may need to cook an additional 5 minutes.
14. Remove vegetables from grill, placing on tray.
15. Cut up vegetables into bite-sized pieces, cut off corn from cob and serve over grilled romaine with cherry tomatoes with creamy Italian dressing.
16. Season with additional salt and pepper, to taste.