Grilled Vegetable Salad

1: Lightly coat zucchini, yellow squash, bell peppers, and eggplant with olive oil and season with salt and pepper.

2: Brush corn with olive oil and season with salt and pepper.

3: Heat grill to medium-high heat and coat with olive oil.

4: Grill vegetables for 3 minutes on each side with the grill closed, a total of 6 minutes.

5: Grill corn, turning every few minutes until tender, about 12 to 15 minutes.

6: Refrigerate grilled vegetables until chilled and cut the kernels off the corn.

7: Cut zucchini, yellow squash, bell peppers, and eggplant into ½ inch pieces and place in a large bowl.

8: Add cut tomatoes, shallots, and spinach to the bowl; toss gently until mixed.

9: To prepare the vinaigrette, whisk together apple cider vinegar, lemon juice, lime juice, and honey.

10: Gradually whisk in olive oil until thickened.

11: Add minced shallots, parsley, salt, and pepper, adjusting seasoning as needed.

12: Serve salad with dressing on the side or toss with vinaigrette.