Recipe - Grilled Vegetables With Roasted Garlic Balsamic Vinaigrett

1 Summer squash; cut or sliced up into
; 1/4inch circles
1 Zucchini; cut or sliced up into
; 1/4inch circles
1 lg Red onion; quartered
2 Red peppers; halved and
seeded
2 Green peppers; halved and
seeded
10 md Mushrooms
1 Fennel bulb; quartered
1 Eggplant; cut or sliced up One fourth inch
; thick
4 tablespoon Olive oil
3 tablespoon Fresh oregano; coarsely
chopped
Salt and pepper to taste

INGREDIENTS FOR VINAIGRETTE
3 Cloves roasted garlic
4 tablespoon Balsamic vinegar
1 tablespoon Honey
One half cup Olive oil
Salt and pepper; to taste

How to prepare the vegetables:

1. Prepare a charcoal or wood fire and let it burn to embers.

2. Rub the vegetables with the olive oil and season with salt and pepper.

3. Grill until dark golden brown, but still crisp.

4. Toss with the vinaigrette, place on a platter, and sprinkle with fresh
oregano.

5. Let sit 30 minutes at room temperature before serving.

How to prepare the vinaigrette:

1. In a blender, combine the garlic, vinegar, and honey and puree.

2. With the motor running, slowly add the oil, drop by drop at first, until
emulsified.

3. Season with salt and pepper.

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