This is great because it takes care of the vegetable and the salad for dinner. Perfect for this Memorial Day weekend.
Make-Ahead Grilled Salad
6 to 8 servings
4 yellow squash, sliced lenghwise in half
4 zucchini, sliced lengthwise in half
1 large onion sliced in half through root end
2 Tablespoons vegetable oil
1 cup bottled Italian salad dressing
1 teasoon salt ( I use half the amount)
1/2 teaspoon ground black pepper
Heat grill to high. Brush the squash, zucchini and onion with oil. Grill, turning occasionally, until vegetables are slightly browned and softened. Remove from heat and cool. Slice the vegetables to bite-size pieces. Place all the ingredients in a large salad bowl and cover. Refrigerate for 8 hours or overnight. Drain and place back into bowl.