Seelbach Hotel'S Grilled Heartland Vegetable Salad - cooking recipe

Ingredients

1 small zucchini, cut vertically
1 small yellow squash, cut vertically
10 shiitake mushroom caps
1 red bell pepper, in 1-inch strips
1 Tbsp. minced garlic
2 oz. olive oil
6 oz. mixed greens
2 oz. Blue cheese, crumbled
tomato wedges
artichoke hearts

Preparation

In bowl, marinate first 4 ingredients in garlic and oil 2 to 3 hours.
Grill vegetables until half cooked.
Place on greens; sprinkle with cheese and garnish with tomato wedges and artichoke hearts.
Serve with cherry vinaigrette dressing.
Serves 4.