Ingredients
Vegetables:
1 summer squash - sliced ¼ inch circles
1 zucchini - sliced ¼ 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 ¼ inch thick
4 Tbs. olive oil
Vinaigrette:
3 cloves roasted garlic
4 Tbs. balsamic vinegar
1 Tbs. honey
½ cup olive oil
salt and pepper to taste.
Preparation
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.
Vinaigrette: Combine garlic, vinegar and honey in blender and puree. With motor running slowly add the oil drop by drop at first until emulsified.
