1each redyellow and green bell peppers, cored and cut into quarters
2zucchinitrimmed and cut lengthwise into ¼ inch slices
2yellow crookneck or yellow zucchinitrimmed and cut lengthwise into ¼ inch slices
12mushroomscleaned with stems removed
1eggplantsliced across into ½ inch rounds
1large red onionsliced into 4 even rounds
extra virgin olive oilto coat
For the Dressing:
2tablespoonswhite balsamic or white wine vinegar
1tablespoonminced fresh oregano*
1tablespoonminced fresh thyme*
½teaspoonminced fresh rosemary*
½teaspoonminced fresh tarragon*
½cupextra virgin olive oil
salt and pepperto taste
*no worries if you don't have ALL the fresh herbsuse what you have on hand.
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.
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).
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.