Grilled vegetable salad with warm balsamic dressing and crumbled goat cheese

Ingredients

• 1 bunch asparagus, ends trimmed
• 1 zucchini, stemmed and quartered lengthwise
• 1/2 large yellow onion, sliced into 3 slices
• 1 red bell pepper, seeded and quartered
• 3 tsp olive oil, divided
• Salt and fresh ground black pepper
• 1/3 cup soft sundried tomatoes
• 1/2 cup balsamic vinegar
• 1 tsp minced garlic
• 1 1/2 oz crumbled goat cheese

Instructions

1. Heat grill to medium heat.  Toss asparagus, zucchini, and red pepper with 2 tsp olive oil, then sprinkle with salt and pepper.  Place vegetables onto heated grill and cook for 5-7 minutes on each side.  Remove from grill.
2. Chop grilled vegetables into 1 pieces and place in a medium bowl.  Cover bowl to keep vegetables warm.
3. Heat remaining 1 tsp olive oil over medium-high heat in a skillet.  Add garlic and saute until fragrant, 1-2 minutes.  
4. 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.
5. Spoon thickened vinegar over mixed vegetables and toss to coat.  Sprinkle salad with crumbled goat cheese and serve.