1/4 cup olive oil
1 tbsp. minced shallots
1 tsp. honey mustard
2 tbsp. chopped fresh mint
1-1/2 tbsp. lemon juice
1/2 tsp. lemon zest
2 medium zucchini, trimmed, sliced
2 medium yellow squash, trimmed, sliced
1 red onion, peeled, sliced

Heat grill. In a bowl, combine first 4 ingredients, lemon juice and zest. Add remaining ingredients to bowl, toss gently to coat. Grill 8 minutes or until vegetables are tender, turning once.

Submitted by: Sherry Monfils