1/2 cup extra virgin olive oil
3 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
1 tbsp. shallots, finely minced
4 cloves garlic, minced
1 tsp. dried parsley flakes
1/4 tsp. hot red pepper flakes
1/2 tsp. salt (or to taste)
1/2 tsp. black pepper
1 tsp. Dijon mustard or 1/2 tsp. Coleman's dry
1/2 tsp. dried basil or 3 tbsp. fresh minced
1/4 tsp. dried oregano
1 medium red onion, thinly sliced

Combine ingredients and whisk or blend together well.

Marinate vegetables in this vinaigrette for two hours before draining and grilling over hot coals about 6-inches away or medium high heat of a gas grill. A BBQ grill basket makes turning the vegetables simple. You can arrange smaller vegetables over loosely crumbled aluminum foil sprayed or brushed with olive oil. Grill larger vegetables directly on the grill for attractive grill marks, turning at a 45 degree angle once.

We love to grill red, yellow and green peppers, thickly sliced eggplant, halved stuffing mushrooms (large), zucchini, baby artichokes cut into halves, 1-inch thick rings of Vidalia onions (don't separate the rings), corn and many other vegetables.

Peppers (including anchos, Italian frying and jalapenos), may be grilled whole until softened, popped into a paper bag to steam for 10 minutes, then the skins can be easily removed and the seeds popped out. Drizzle with olive oil and sprinkle with coarse sea salt; serve on crusty Italian bread that has been brushed lightly with olive oil and rubbed with garlic, then sprinkled with grated Parmesan and a pinch of fresh herbs.

Submitted by: CM