Grilled Vegetables With Balsamic Vinaigrette

• 1 1/2 teaspoons cornstarch
• 8 ounces chicken stock
• 4 ounces balsamic vinegar
• 4 ounces olive oil
• 1 tablespoon chopped basil
• 1/2 teaspoon salt
• 10 ounces yellow squash, cut lengthwise 1/4 inch
• 5 ounces vidalia onions, sliced 1/4 inch thick
• 5 ounces red peppers, cut into 1 x 2 inch pieces
• 5 ounces Belgian endive, quartered lengthwise
• 4 ounces shiitake mushrooms, stems removed
• 4 ounces asparagus

1. Combine the cornstarch with just enough chicken broth to mix together.
2. Bring the remaining stock to a boil then add the cornstarch mixture.
3. Return to a boil and stir until the stock thickens.
4. Remove from the heat and stir in the vinegar.
5. Let it cool completely.
6. Whisk in the olive oil.
7. Add the basil and salt.
8. Put vegetables in a bowl.
9. Pour vinaigrette over and toss.
10. Marinade for at least 30 minutes.
11. Grill vegetables until tender, slightly blackened.

cornstarch, chicken, balsamic vinegar, olive oil, basil, salt, yellow squash, vidalia onions, red peppers, endive, shiitake mushrooms, asparagus

Taken from www.food.com/recipe/grilled-vegetables-with-balsamic-vinaigrette-100108 (may not work)