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served as an entree.
Directions
Cook risotto according to package directions.
Meanwhile, heat the grill to medium.
In a medium bowl, add the sliced squash and stemmed asparagus.
Drizzle with olive oil and
sprinkle with seasoning salt.
Place in a grill rack, and then place the grill rack onto the
grill.
Make sure the squash slices and the asparagus are in one layer so all of the pieces
are evenly grilled.
Close the grill lid and cook for 3-5 minutes.
Turn once and continue grilling until slightly browned, approximately 3-5 more minutes.
Remove the vegetables from the grill.
Cut the asparagus into bite-sized pieces.
When the risotto is done, add all of the vegetables
to it.
Pour Italian dressing over all, and mix well.
Garnish with fresh grated parmesan cheese.
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