Easter was fantastic, food and chocolate and family. But after partying it up and eating until you explode like I did, I want something a little lighter and simple to make. This vegetable salad is just the thing. Sweet onions, lovely zucchini, meaty mushrooms and spectacular cheese all combine to make a mouth watering meal.

METHOD
Dressing:

1. In a food processor, combine the puréed chipotles, vinegar, honey, cilantro, cumin, salt, and lime juice. Blend until smooth. With processor running, pour in the oil in a slow, steady stream to form a smooth emulsion. Pour into a bowl, cover, and refrigerate until needed.

1. Place the onions, zucchini, mushrooms, peppers, and asparagus in a large bowl. Season with the Cajun Creole Seasoning and Rub and oil. Toss well to coat with the seasoning and oil. Place in a Napoleon® Multi-Grill Basket.
2. Preheat grill to medium-high (450°F/230°C).
3. Grill vegetables in the basket for 8 to 10 minutes per side, until lightly charred and tender.
4. Remove vegetables from the basket and place in a large bowl. Toss well with dressing, fresh thyme, and goat cheese.
5. Season to taste with salt and pepper.

This recipe is great to have if you have some leftover meats, or you can toss a couple of chicken breasts (or other meat of choice) on the grill at the same time. You can also wrap this in a tortilla or pita and use something cool like a yogurt or tzatziki dip.  What is your favorite recovery food after family gatherings?

Happy Grilling!