Grilled Vegetables

• 2 medium-size yellow squash, ends trimmed
• 2 medium-size zucchini, ends trimmed
• 2 long, thin Japanese eggplants, ends trimmed
• 1 medium-size red pepper
• 1 medium-size yellow pepper
• 1 fennel bulb
• 1 chayote (a squash available in specialty stores and some su-permarkets)
• 8 whole okra
• 4 scallions
• 4 shiitake mushroom tops
• 4 ounces olive oil
• 18 cup balsamic vinegar
• 18 cup rice-wine vinegar
• 1/4 cup olive oil
• 4 one-inch slices of white goat's-milk cheese

1. Cut squash, zucchini and eggplants in half, slicing from top to bottom.
2. Quarter, seed and devein peppers.
3. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact.
4. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
5. Put all the vegetables in a bowl.
6. Pour oil on top and toss.
7. To prepare vinaigrette, mix together the vinegars and the oil.
8. Reserve.
9. Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side.
10. Turn over and repeat.
11. When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.

yellow squash, zucchini, long, red pepper, yellow pepper, fennel, chayote, okra, scallions, shiitake mushroom, olive oil, balsamic vinegar, ricewine vinegar, olive oil, milk

Taken from cooking.nytimes.com/recipes/11915 (may not work)