Grilled Vegetable Salad

• 1/3 cup white 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. baby carrots
• 1 red bell pepper, seeded
• 1 yellow bell pepper, seeded
• 2 zucchini
• 2 yellow squash
• 1 large onion

1. Stir together first 7 ingredients in a large bowl. Set aside. Cut carrots and next 5 ingredients into large pieces. Add to vinegar mixture. Let stand 30 minutes, stirring occasionally. Drain veggies, reserving vinegar mixture. Arrange veggies evenly in a grill basket. Grill covered with grill lid, over medium high heat (350 - 400) 15 to 20 minutes or until crisp-tender, turning occasionally. Toss veggies in reserved vinegar mixture. Serve immediately or cover and chill up to 8 hours. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111766 (may not work)