Mushroom, Squash and Bell Pepper Salad

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar or red wine vinegar
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 pound large mushrooms (about 16), stems trimmed
• 4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices
• 4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices
• 1 large red bell pepper, cut into 2-inch squares

1. Whisk oil, vinegar and herbs in small bowl to blend.
2. Season with salt and pepper.
3. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat.
4. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
5. Preheat broiler.
6. Arrange vegetables on broiler pan.
7. Cook until crisp-tender, about 3 minutes per side.
8. Transfer vegetables to platter.
9. Sprinkle with salt, pepper and remaining dressing.
10. Serve warm or at room temperature.

olive oil, balsamic vinegar, fresh oregano, thyme, mushrooms, zucchini, crookneck squash, red bell pepper

Taken from www.epicurious.com/recipes/food/views/mushroom-squash-and-bell-pepper-salad-15547 (may not work)