Instead of defaulting to the usual cool, crisp green salad, try grilled veggies with bold dressings.




  • Heat grill to medium-high.

  • Cut squash and zucchini into 1/2-inch-thick rounds. Toss with vegetable oil and grill until slightly tender, 5 to 7 minutes per side. Transfer to a colander to drain. Let cool about 5 minutes.

  • In a large mixing bowl, stir sesame oil and next 7 ingredients. Add grilled vegetables and scallions, and toss until well coated. Season with salt to taste.

Nutrition Facts

121 calories; 9 g total fat; 169 mg sodium. 9 g carbohydrates; 2 g protein;