1/2 cup olive oil vinaigrette
1 tsp. Dijon mustard
2 tsp. each, chopped garlic and fresh tarragon
1 red onion, cut into wedges
1/2 lb. asparagus, trimmed
1 red bell pepper, seeded and quartered
1 small yellow squash, sliced

Heat grill. In large bowl, whisk together first 4 ingredients. Add last 4 ingredients to tarragon mix, toss gently to coat. Grill vegetables for 5 minutes or until tender, turning once.

Submitted by: Sherry Monfils