Who said grilling was just for meat? This salad is extra delish with the taste of the grill.
Prepare grill to medium-high heat.
To prepare dressing, combine first 6 ingredients in a large bowl; set aside.
To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, corn, tomato and bell pepper with olive oil and add salt and pepper to taste.
Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat.
You can serve on a large platter just like that or top your favorite greens with the vegetable mixture to make it go further. Enjoy.