Grilled Summer Vegetables With Herbed Vinaigrette

Makes 4 servings. Recipe is by Cynthia L. Nobles.

5 tbls. olive oil

2 tbls. balsamic vinegar

1 tsp. minced fresh oregano

1 tsp. minced fresh basil

½ tsp. salt

¼ tsp. freshly ground black pepper

1 medium zucchini, trimmed, halved lengthwise, then crosswise

1 yellow squash, trimmed, halved lengthwise, then crosswise

1 red bell pepper, seeded and quartered

1 green bell pepper, seeded and quartered

1 ear corn, shucked and chopped into 4 pieces

1 small yellow onion, peeled, leaving ends intact, and quartered through stem ends

¼ lb. fresh green beans, trimmed

1. Prepare barbecue to medium-high heat. While grill is heating, make a vinaigrette by shaking together in a glass jar olive oil, vinegar, oregano, basil, salt and black pepper. In a large bowl, toss 2 tablespoons dressing with all vegetables.

2. Lightly oil a grill rack. Place vegetables on rack and grill, turning often, until just tender and slightly charred, about 7-8 minutes.

3. Remove vegetables to a serving bowl and toss with remaining dressing. Serve warm.