Roasted Vegetable Salad with Balsamic and Soy Dressing

This is salad is so yummy. It's not the "run of the mill" salad so I know you'll like it. It's perfect for fresh garden vegetables. Enjoy!

Salad:
1 lb. cherry or grape tomatoes
4 vine tomatoes or Allegro tomatoes
16 white mushrooms
8 asparagus spears, trimmed
1 large onion, trimmed, cut into 4 thick slices
1 medium zucchini, wedged lengthwise
1 yellow zucchini, wedged lengthwise
4 T. olive oil
Salt and pepper
1 head Butter Lettuce, separated into leaves
Pecans or walnuts, roasted, chopped, for garnish (optional)

Balsamic Soy Dressing:
1/3 cup minced onion
1/2 cup Japanese soy sauce
1/2 cup balsamic vinegar
1/4 cup olive oil
2 T. parsley, finely chopped

Instructions:

Gently toss all vegetables, except lettuce, in a bowl with olive oil. Lightly season with salt and pepper.

Heat barbecue to medium high; add vegetables. Cook vegetables until crips-tender, about 2 to 4 minutes per side. (Grape or cherry tomatoes will cook about 1 minute quicker.) Remove vegetables when cooked; set aside. Cut cooked vegetables into bite-size pieces. Lay lettuce leaves on plate; arrange vegetables on lettuce.

Prepare the dressing: Whisk or mix in blender together all dressing ingredients.

To serve: Spoon the dressing over the salad and garnish with nuts.

Makes 4 to 6 servings.