This is great because it takes care of the vegetable and the salad for dinner.
Make-Ahead Grilled Salad
4 yellow squash, sliced lenghwise in half
Heat grill to high. Brush the squash, zucchini and onion with the oil. Grill, turning occasionally, until vegetables are slightly browned and softened. Remove from heat and cool. Slice the vegetables to bite-size pieces. Place all the ingredients in a large salad bowl and cover. Refrigerate for 8 hours or overnight. Drain and place back into bowl.