One of my favorite things to do is to have fresh vegetables grilled on the barbecue. Nothing can be more delicious and nutritious.

GRILLED VEGETABLES

    1 medium zucchini, cut into 1/2-inch slices
    1 medium crookneck squash, cut into 1/2-inch slices
    1 yellow pepper, seeded and cut into quarters
    1 red pepper, seeded and cut into quarters
    1 green pepper, seeded and cut into quarters
    4 to 5 button mushrooms, cut in half or sliced
    1 red onion, sliced
    1 bunch green onions, trimmed to a length of about 4 inches (optional)
    1 sweet potato, precooked and cut into 1/2-inch slices (optional)
    1/2 to 1 cup vinaigrette dressing (recipe below)
    1 tablespoon oil
Marinate the prepared vegetables in vinaigrette dressing for 1 to 2 hours. Place vegetable pieces on a small-holed grilling rack on a hot grill. Brush with vinaigrette dressing while grilling. Serves 6 to 8.

 
 VINAIGRETTE DRESSING

    1/2 cup red wine vinegar
    1 tablespoon Dijon mustard
    2 tablespoons parsley, chopped
    1/4 teaspoon ground black pepper
    1/4 teaspoon salt
    1 clove garlic, minced
    1/2 cup olive oil
Mix all ingredients together except olive oil. Then, whisk in olive oil slowly. Best if made ahead so flavors can season together. This sauce is an excellent salad dressing and is also good as a marinade for poultry, fish, meat, and grilled vegetables. Makes about 1 cup vinaigrette dressing.