A Salad of Grilled Vegetables over Crisp Lettuce with Halloumi Croutons

Directions

1. For the vinaigrette
2. Combine all ingredients into a jar with a lid and shake, shake, shake. Set aside.

1. For the salad
2. Slice the zucchini lengthwise and then slice each half lengthwise again. Cut each spear in half crosswise.
3. Core the red pepper and then cut into four pieces, keeping them as flat as possible.
4. Peel the onion and then cut into about six wedges. Skewer the wedges onto a metal or wooden skewer.
5. Slice the halloumi into 1/2-inch slices.
6. Place the zucchini, red pepper pieces, skewered onion, and cheese slices in a container with a lid and pour half of the vinaigrette over. Cover and give the container a shake or two and let rest for at least an hour.
7. Chop the lettuce into bite-size pieces and place on a platter. Keep refrigerated while you grill the vegetables and cheese.
8. Set your grill to medium and lightly char the vegetables and cheese. You want them to retain some crispness so don't overdo it.
9. Once everything is slightly charred, remove from the grill. Cut the zucchini and red pepper into bite-size pieces and separate the onion wedges a bit. Cut the halloumi into bite-size pieces also.
10. Arrange the vegetables over the lettuce, top with the halloumi croutons and drizzle with some of the remaining vinaigrette.