INGREDIENTS:1 3/4 cups zucchini, cut ½-inch on the bias
2 cups yellow squash, cut ½-inch on the bias
2 cups red onion, sliced ½-inch
1 ¼ cups red bell pepper, cut into
1-inch wide strips
3 cups whole mushrooms, medium-sized
25 whole asparagus spears, top half
Marinade (yields 12 cups):
1 packet (½ cup) Hidden Valley Original Ranch Dressing, dry mix
2 cups water
2 cups olive oil
1 quart soy sauce
1 quart mayonnaise
2 Tbsp. black pepperDIRECTIONS:Combine dry salad dressing mix with water until dissolved. Add remaining marinade ingredients, mixing well. Toss vegetables in marinade until coated. Char-grill. Do not overcook. Keep crisp. (Note: Asparagus must be blanched in boiling water for 3 minutes before grilling.) Refrigerate until ready to serve.
Serve chilled. Separate different vegetables and fan out for display as an entrée salad. Can also be served hot.SERVINGS:16 servingsPHOTO CREDIT:Photo Credit: HIDDEN VALLEY
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