Grilled Mediterranean Salad with Sun-Dried Tomato Vinaigrette

Add vinegar, capers, garlic, and sun-dried tomatoes to a food processor.

Blend until smooth and well combined. Set aside.

In a large mixing bowl, toss red bell peppers, asparagus, zucchini, and red onion with olive oil, salt, and pepper.

Preheat grill to medium-high and lightly spray grates with cooking spray.

Grill vegetables, turning occasionally, until lightly charred.

In a bowl, toss grilled vegetables with prepared vinaigrette.

Divide among 4 plates and top each with hard-boiled eggs, olives, feta, and basil.