Grilled Caesar Vegetable Salad

1/3 cup Caesar dressing

1/4 cup chopped fresh parsley

4 large fresh portabella mushrooms, cut into fourths

4 yellow summer squash, cut into 1/2” slices

2 bell peppers, cut into 1/2” strips

3 Tbsp olive oil

1 cup cherry tomatoes, cut into fourths

1/3 cup shredded parmesan cheese

Heat coals or gas grill for direct heat.  Mix dressing and parsley; set aside.  Brush mushrooms, yellow squash, and bell peppers with oil.  Place vegetables in grill basket or directly on grill rack.  Cover and grill 4-5 inches from medium heat 5-7 minutes, turning occasionally, until vegetables are crisp-tender.  To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes.  Drizzle dressing over vegetables.  Sprinkle with cheese.  Serve at room temperature.