Warm Salad of Grilled Vegetables With Peas

1 red pepper, seeded and quartered
1 yellow pepper, seeded and quartered
1 zucchini, sliced lengthwise in quarters
1 purple Bermuda onion sliced into 1/4-inch slices
1 cup frozen petit peas, thawed
White Balsamic Sesame Mint Dressing

Spray or toss veggies with cooking oil and pepper them generously. Grill on hot grill for about 3-5 minutes per side. Blacken the side of the peppers with the skin. Meanwhile, cook the the peas in a microwave for one minute. Drain and set aside in a bowl. Make the dressing by whisking all ingredients together in a small bowl.

Put well-charred peppers in a paper or plastic bag, seal and allow to steam the skins for at least 5 minutes. Cut the other veggies into bite-sized pieces and tip into the bowl with the peas. Remove the blackened skin from the peppers and cut them into bite-sized pieces. Add the peppers to the bowl of veggies.

Add the dressing to the warm veggies and toss gently together. Allow to marinate for at least 15 minutes.