Grilled Vegetable Salad

Perfect for those warm Sunday lunches!
1/3 cup light olive oil
2 teas white whine vinegar
2 teas whole-grain Dijon mustard
1/2 teas salt
1/2 teas black pepper
2 hearts romaine lettuce, halved lengthwise
2 zucchini, cut into 1/4 inch thick slices
2 yellow squash, cut into 1/4 inch thick slices
1 large onion, cut into 1/2 inch thick slices
1 pt cherry tomatoes, halved
1/2 cup crumbled feta cheese
In a small bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt and pepper. Cover and chill.
Preheat grill to medium-high heat
Pour remaining olive oil in a small bowl. Brush cut sides of romaine lettuce with a small amount of oil. Place romaine, cut side down onpreheated grill. Grill for 1-2 min or just utnil cut side begins to wilt. Place grilled romaine, cut side up on each of 4 serving plates.
Brush both sides of zucchini, yellow squash and onion and tomatos with a small amount of oil. Place on preheated grill and grill for 1-2 min per side, or until veggies begin to soften. Remove from grill and place in a large bowl. Add olive oil mixture, tossing gently to coat. Divide veggies evenly over prepared romaine. Sprinkle each with feta cheese.