Recipe for Grilled Vegetables with Roasted Garlic Balsamic Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
1 x summer squash sliced 1/4" circles
1 x zucchini sliced 1/4" circles
1 lrg red onion quartered
2 x red peppers halved, seeded
2 x green peppers halved, seeded
10 med mushrooms
1 x fennel bulb quartered
1 x eggplant sliced 1/4" thick
4 tbl olive oil
3 tbl coarsely-chopped fresh oregano
Salt to taste
Freshly-ground black pepper to taste
----------------- VINAIGRETTE ----------------
3 x roasted garlic cloves
4 tbl balsamic vinegar
1 tbl honey
1/2 cup olive oil
Salt to taste
Instructions:
Instructions: Prepare the vegetables: Prepare a charcoal or wood fire and let it burn to embers.

Rub the vegetables with the olive oil and season with salt and pepper. Grill until dark golden brown, but still crisp.

Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano. Let sit 30 minutes at room temperature before serving.

For the Vinaigrette: In a blender, combine the garlic, vinegar, and honey and puree. With the motor running, slowly add the oil, drop by drop at first, until emulsified. Season with salt and pepper.

This recipe yields 4 servings.

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