4th of July Vegetables

Sam and I made these to bring with us on the 4th to 2 bbqs. I used the leftovers to turn into pasta salad. Inspired by the roasted veggies that were in the Whole Foods deli case that week, as well as a pasta salad my sister made me when I was in Michigan last month.

-bag of carrot shreds
-1 bunch of asparagus, chopped into 1 inch pieces
-red onion, chopped
-one zucchini in small cubes
-one red pepper cut into small pieces
-one yellow squash cut in small cubes
-one clove finely chopped garlic
-chopped fresh parsley, to taste (I actually forgot this, but I had planned to use it)
-1-2T. of balsamic vinaigrette
-italian dressing
-salt and pepper to taste

1. chop everything and mix it together. use maybe 1-2 T. of balsamic vinaigrette, and enough italian dressing to comfortably coat the vegetables.
2. I let everything stew i the fridge overnight out of convenience. I'm not sure it made anything taste any different.
3. scoop a serving size onto a sheet of tinfoil, fold it up, and throw it on the grill. Cook it for about 5-7 minutes (depending on your grill). Upside, nothing you actually eat will touch the meat that anyone else might have cooked on the grilled before you.

4. Grill all the veggies (it made a lot) and toss them with some pasta and probably more italian dressing/balsamic vinegrette. Serve cold