Mixed Grilled Vegetables with Herb Vinaigrette 

Serves 6-8

1 medium green bell pepper (stemmed, seeded and halved)

1 medium red bell pepper (stemmed, seeded and halved)

1 medium yellow bell pepper (stemmed, seeded and halved)

2 Japanese eggplants (cut, lengthwise, into ½-inch thick slices)

2 zucchini (cut, lengthwise, into ½-inch thick slices)

2 yellow squash (cut, lengthwise, into ½-inch thick slices)

1 pound asparagus (trimmed)

1 large Vidalia onion (peeled and cut into ¼-½-inch slices)

8 scallions

8 shiitake mushrooms

8 small new red potatoes (halved, skin on)

2 medium sweet potatoes (peeled and cut into ¼-inch slices)

4 plum tomatoes (halved)   

Olive oil (to coat)

6 cloves garlic (minced)

Salt and pepper (to taste)

Herb Vinaigrette:

1 cup extra virgin olive oil

½ cup balsamic vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon granulated sugar

1 clove garlic minced

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh dill 

½ teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon dried rosemary

¼ teaspoon cayenne pepper

½ teaspoon crushed red pepper flakes

Salt and pepper (to taste)

1. Place vegetables on baking sheets. Drizzle with oil. Sprinkle garlic. Season with salt and pepper. Toss well to coat.
2. Arrange vegetables, in batches, on hot, oiled grill grate. Grill bell peppers and  eggplant for approximately 8-10 minutes; zucchini for approximately 3-5 minutes; squash for approximately 5-7 minutes; asparagus for approximately 6-8 minutes; onion for approximately 8-12 minutes; scallions for approximately 3-4 minutes; mushrooms for approximately 10-12 minutes; new red potatoes for approximately 15-20 minutes; sweet potatoes for approximately 12-14 minutes; and tomatoes for approximately 6-8 minutes; or until vegetables are slightly charred and tender.  
3. Transfer vegetables to a large serving plate.
4. To prepare vinaigrette, whisk together oil, vinegar, lemon juice, mustard, sugar, garlic, herbs, cayenne, and red pepper flakes in a small bowl. Season with salt and pepper to taste. (If desired, prior to grilling, make extra vinaigrette to marinate vegetables for up to 1 hour).
5. Drizzle vinaigrette over grilled vegetables.