Low Carb Grilled Vegetable Salad

A very delicious grilled salad! 

Ingredients:
3 small squash (zucchini and/or yellow squash) halved lengthwise
2 plum tomatoes, halved
4 ounces green beans, trimmed
16 cloves of garlic (optional)
3 Tablespoons olive oil
salt and pepper
2 Tablespoons red wine vinegar
2 teaspoons Dijon style mustard
¼ teaspoon dried oregano
1 head of romaine lettuce, torn
3/4 cup crumbled feta cheese
1/4 cup chopped almonds or pumpkin seeds (optional garnish)

Heat grill to medium high. In a bowl, toss together the squash, green beans, tomatoes, 
one tablespoon olive oil and salt and pepper to taste.
Place the squash and tomatoes, cut side down first, on the grill. Add the green beans and garlic. Turn the green beans often and the other vegetables just once until just tender and charred, 3 to 5 minutes
Transfer the vegetables to a cutting board. Slice the squash into ¼ inch wide slices. Cut the tomatoes and green beans into 1 inch pieces.
In a large bowl, whisk together the vinegar, mustard, oregano and remaining 2 Tablespoons of olive oil. Add the vegetables and lettuce. Toss to coat.
Garnish with feta cheese and chopped almonds, or pumpkin seeds.
Serves 4

Nutritional info per serving (with garnish), approximately:
289.5 calories ~ 21.35 grams fat ~ 12 grams net carbs ~ 11.3 grams protein

Notes: 
I used a George Foreman Grill, instead of a barbecue, so I did not need to turn the vegetables, since both sides were grilled at the same time. I love garlic, so I also added several grilled cloves of garlic to the salad.