When the weather permits, Deborah grills the vegetables on the barbecue.
Ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 pound large mushrooms (about 16), stems trimmed
4 medium zucchini, trimmed, cut on diagonal into 1/2-inch-thick slices
4 yellow crookneck squash, trimmed, cut on diagonal into 1/2-inch-thick slices
1 large red bell pepper, cut into 2-inch squares
Directions
Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.
