Grilled Lemon-Thyme Vegetables

• 3 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons dijon-style mustard
• 3 tablespoons olive oil
• 3 tablespoons cooking oil
• 12 cup chopped green onion, white part only
• 14 cup finely chopped fresh parsley
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1 teaspoon grated lemon, rind of
• 1 shallot, finely chopped
• salt and pepper
• 2 medium zucchini, cut lengthwise
• 2 medium yellow squash, cut lengthwise
• 1 medium sweet green pepper, cut lengthwise in half,seeded
• 1 medium sweet red pepper, cut lengthwise in half,seeded
• 1 medium yellow sweet pepper, cut lengthwise in half,seeded
• 1 small eggplant, cut into 1 inch thick slices
• 1 teaspoon salt
• 34 teaspoon coarsely ground pepper

1. Whisk together vinegar, lemon juice and mustard in bowl until smooth.
2. Whisk in olive oil and cooking oil in slow, steady stream until sauce is blended.
3. Stir in green onion, parsley, thyme and shallots.
4. Season with salt and pepper.
5. Season vegetables with salt and pepper.
6. Grill vegetables by batches, over medium-hot coals, turning occasionally and basting with sauce until vegetables are tender and golden about 15 minutes.
7. Serve with any leftover sauce on side with vegetables.

white wine vinegar, lemon juice, mustard, olive oil, cooking oil, green onion, parsley, thyme, grated lemon, shallot, salt, zucchini, yellow squash, sweet green pepper, sweet red pepper, yellow sweet pepper, eggplant, salt, ground pepper

Taken from www.food.com/recipe/grilled-lemon-thyme-vegetables-45910 (may not work)