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Here is a great made-from-scratch balsamic salad dressing. This is a perfect accompaniment for grilled vegetables - and a meal idea follows. This serves approx 4.

1/2 cup balsamic vinegar
1 Tbls dijon mustard
3 garlic cloves, minced
1 tsp fresh rosemary, chopped
1/4 cup extra-virgin olive oil
salt and pepper to taste

In a medium bowl, whisk first four ingredients. Gradually whisk in oil. Season with salt and pepper to taste.

1 red onion, cut into 8 wedges
2 zucchini, quartered lengthwise
2 yellow squash, quartered lengthwise
12 ounces asparagus, trimmed
1 roasted red bell pepper, cut into strips
1 1/2 cups lightly packed arugula, chopped
1 cup mixed baby greens
2 Tbls fresh parsley, chopped

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 into bite-size 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.

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