Risotto with Grilled Vegetables

Ingredients

• ¹/₃ cup(s) Italian dressing of choice
• parmesan cheese - grated (for garnish)
• 1 cup(s) uncooked risotto
• olive oil for drizzling
• 2 medium summer squash - unpeeled, sliced into ¼-inch slices
• 1 bunch(s) asparagus - stems snapped
• 2 teaspoon(s) seasoning salt

Cook risotto according to package directions. Meanwhile, heat the grill to medium. In a medium bowl, add the sliced squash and stemmed asparagus. Drizzle with olive oil and sprinkle with seasoning salt. Place in a grill rack, and then place the grill rack onto the grill. Make sure the squash...

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