Directions

1. Combine the Balsamic Vinaigrette ingredients in bowl and whisk well
2. Slice vegetables according to ingredient list
3. Place vegetables in large bowl and pour in 1/2 - 3/4 of dressing. Stir well and let sit for half an hour at room temperature
4. Preheat barbecue to medium high, keeping one burner at lower temperature. Place peppers and onions on grill and turn until lightly charred, push to cooler side. Add eggplant and zucchini to hotter area and turn until charred, move to cooler side. Add tomato halves and cook for couple minutes each side
5. Place grilled vegetables in a nice pattern on serving platter. Garnish with fresh herbs. Serve at room temperature with vinaigrette