Grilled Summer Vegetables with Herb Dressing

Ingredients

• 1 each red, yellow and green bell peppers, cored and cut into quarters
• 2 zucchini, trimmed and cut length-wise into 1/4 inch slices
• 2 yellow crookneck or yellow zucchini, trimmed and cut length-wise into 1/4 inch slices
• 12 mushrooms, cleaned with stems removed
• 1 eggplant, sliced across into 1/2 inch rounds
• 1 large red onion, sliced into 4 even rounds
• extra virgin olive oil, to coat

• For the Dressing:

• 2 tablespoons white balsamic or white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon minced fresh oregano*
• 1 tablespoon minced fresh thyme*
• 1/2 teaspoon minced fresh rosemary*
• 1/2 teaspoon minced fresh tarragon*
• 1/2 cup extra virgin olive oil
• salt and pepper, to taste
• *no worries if you don't have ALL the fresh herbs, use what you have on hand.

Method

Step 1

In a large bowl, toss the peppers, squashes, and mushrooms together with enough oil to coat; add a good pinch of salt and pepper. Brush the eggplant and onions with oil; season lightly with salt and pepper, set the vegetables aside.

Step 2

In the work bowl of a food processor, combine all the dressing ingredients, except the olive oil. Turn on the processor; slowly pour the oil into the work tube, run the machine until the ingredients are well incorporated and emulsified. Taste and season with salt and pepper; divide the dressing between two bowls. (You could also do this in a blender).

Step 3

Heat the barbecue to medium-high. working in batches, if necessary, place the vegetables on the grill; grill until tender and lightly charred, basting occasionally with the dressing. Remove the cooked vegetables to a serving platter; drizzle with remaining dressing. Season to taste with salt and pepper. Serve warm or at room temperature.