Grilled Vegetable Salad

• 1/3 c. balsamic vinegar
• 2 Tbsp. olive oil
• 2 shallots, finely chopped
• 1 tsp. dried Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. molasses
• 1/2 lb. carrots, scraped
• 1 sweet red pepper
• 1 sweet yellow pepper
• 2 zucchini
• 2 yellow squash
• 1 large onion

1. Combine first 7 ingredients in a large bowl.
2. Set aside.
3. Cut remaining vegetables into large pieces and add to vinegar mixture, tossing to coat.
4. Let stand 30 minutes, stirring occasionally. Drain, reserving vinegar mixture.
5. Arrange in a grill basket. Cook, covered with grill lid, over medium-hot coals (350u0b0 to 400u0b0) for 15 to 20 minutes, turning occasionally.
6. Return vegetables to reserved vinegar mixture, tossing gently.
7. Cover and refrigerate overnight.
8. Makes 6 cups.

balsamic vinegar, olive oil, shallots, italian seasoning, salt, pepper, molasses, carrots, sweet red pepper, sweet yellow pepper, zucchini, yellow squash, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978233 (may not work)