Summer is right around the corner and nothing says summer like grilling. This fuss-free veggie dish can be prepared ahead and kept at room temperature before being tossed with the greens. The recipe contains quite a high percentage of calories from fat because of the olive oil, but the total calorie count is pretty low.
Serves: 4; Prep Time: 20 minutes; Cook Time: 8 minutes

Ingredients:
Dressing

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Salad
1 red onion, cut into 8wedges
2 zucchini, quartered lengthwise
2 yellow squash, quartered lengthwise
12 ounces asparagus, trimmed Salt and pepper to taste
1 roasted red bell pepper, cut into strips
1 1/2 cups (about 1ounce) lightly packed arugula,chopped
1 cup mixed baby greens
2 tablespoons chopped fresh parsley
Directions:

In a medium bowl, whisk first 4 ingredients to make the dressing.
Gradually whisk in oil.
Season with salt and pepper.
Heat barbecue or indoor grill to medium-high.
Brush onion, zucchini, yellow squash and asparagus with 1/2 of the balsamic dressing.
Sprinkle with salt and pepper to taste.
Grill vegetables until just cooked through, turning occasionally (8 minutes for onion, zucchini and yellow squash; 5 minutes for asparagus). Allow to cool slightly, then cut vegetables crosswise into bite-sized pieces and place in large serving bowl.
Add roasted bell pepper, arugula and greens; toss with enough remaining dressing to coat. Season with salt, pepper and parsley.
Nutrition Facts:

(1/4 of recipe): 194 calories, 62% fat (13 g; 2 g saturated), 29% carbs (14 g), 9% protein (4.4 g), 81 mg calcium, 2.3 mg iron, 4.6 g fiber, 29.7 mg sodium.

source: http://fitceleb.imnotobsessed.com/2008/04/23/grilled-vegetables-with-bal...