Instructions: To make the Vinaigrette: Combine the thyme, basil, rosemary and vinegar in a bowl or jar. Slowly beat in the oil to blend well. (Makes 1 1/2 cups)

To make the Salad: Heat the broiler. Whisk together the oil, thyme, basil, oregano, garlic and black pepper. Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they dont burn.)

Place the red and green peppers about 4 inches beneath the broiler and broil until their skin begins to blister, turning so all sides char, 12 to 15 minutes. Place the peppers in a resealable plastic bag to steam 10 minutes, then peel them when theyre cool enough to handle.

Dice the zucchini, squash, eggplant, onion and bell peppers into 3/4-inch squares. Drizzle 1/2 cup of the Vinaigrette over the vegetables and toss to coat well. Chill the vegetables at least 30 minutes. Store any remaining Vinaigrette in refrigerator for future use in salads.

This recipe yields 6 servings.

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