Grilled Vegetable Salad with Poppy Seed Dressing Recipe

In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving. In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally. Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.