Source: Jackie Mills, RD, Coastal Living

Cook time: 10 minutes

Prep time: 14 minutes

Yield: Makes 4 servings

Salad Ingredients:

4 plum or small heirloom tomatoes, halved

2 medium zucchini, cut lengthwise into 4 slices

2 medium yellow squash, cut lengthwise into 4 slices

2 baby eggplant, cut lengthwise into 4 slices

1 large red bell pepper, seeded and cut into 4 wedges

1 large red onion, cut into thick slices

1 pound asparagus

2 tablespoons olive oil

½ teaspoon salt

6 cups mixed salad greens

Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt and toss to coat. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces. Toss salad greens with ¼ cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

Pistachio Vinaigrette:

2 tablespoons fresh lemon juice

2 teaspoons honey

½ teaspoon ground coriander

½ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon olive oil

¼ cup shelled pistachios, toasted and chopped

2 tablespoons chopped fresh cilantro

Whisk together first 5 ingredients in a bowl. Slowly whisk in olive oil. Stir in pistachios and chopped fresh cilantro just before serving. Makes ½ cup.