Grilled Vegetables With Vinaigrette

• Vegetables:
• 1 summer squash - sliced 1/4 inch circles
• 1 zucchini - sliced 1/4 inch circles
• 1 large red onion, quartered
• 2 red peppers, seeded and cut into large pieces
• 2 green peppers, seeded and cut into large pieces
• 10 medium mushrooms
• 1 eggplant, sliced 1/4 inch thick
• 4 Tbs. olive oil
• Vinaigrette:
• 3 cloves roasted garlic
• 4 Tbs. balsamic vinegar
• 1 Tbs. honey
• 1/2 cup olive oil
• salt and pepper to taste.

1. Prepare charcoal grill. Rub the vegetables with olive oil and grill until golden brown but crisp. Toss with vinaigrette, place on a platter and sprinkle with fresh oregano. Let sit 30 minutes at room temperature before serving.
2. Vinaigrette:
3. Combine garlic, vinegar and honey in blender and puree. With motor running slowly add the oil drop by drop at first until emulsified.

vegetables, ubc, zucchini, red onion, red peppers, green peppers, mushrooms, eggplant, olive oil, vinaigrette, garlic, balsamic vinegar, honey, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/grilled-vegetables-with-vinaigrette-1204651 (may not work)