1/3 cup white balsamic vinegar
2 tbsp. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. molasses
1/2 lb. baby carrots
1 red bell pepper, seeded
1 yellow bell pepper, seeded
2 zucchini
2 yellow squash
1 large onion

Stir together first 7 ingredients in a large bowl. Set aside. Cut carrots and next 5 ingredients into large pieces. Add to vinegar mixture. Let stand 30 minutes, stirring occasionally. Drain veggies, reserving vinegar mixture. Arrange veggies evenly in a grill basket. Grill covered with grill lid, over medium high heat (350 - 400) 15 to 20 minutes or until crisp-tender, turning occasionally. Toss veggies in reserved vinegar mixture. Serve immediately or cover and chill up to 8 hours.

Makes 8 servings.

Note: Vegetables may be roasted at 400°F in a shallow roasting pan for 15 minutes or until crisp-tender, stirring occasionally.