INGREDIENTS

  • 4-5 cups grilled squash , diced
  • 1 cup cherry tomatoes , halved
  • 1 (12ounce)jar marinated artichoke hearts, drained and chopped
  • 1/2 cup black olives , halved
  • 1/2 lb mozzarella cheese , diced
  • 1 teaspoon sweet onions , minced
  • 1/4-1/2 cup roasted red peppers, diced (optional)
  • 1 cup cooked chicken, diced (optional)
  • 3 tablespoons olive oil
  • 2-3 tablespoons red wine vinegar
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • chopped parsley (to garnish)

DIRECTIONS

  1. Toss all ingredients except parsley in a large bowl.
  2. Chill at least 30 minutes.
  3. Toss again then serve, garnishing each portion with chopped, fresh parsley if desired.
  4. Can be served as is, on a bed of lettuce, or in a sandwich or wrap.
  5. Note: Grilled eggplant or green tomatoes can be substituted for some or all of the squash but the flavor may overwhelm the dish and require adjustments to the seasoning.