Mixed Grilled Vegetables with Olive Oil Vinaigrette

Mixed Grilled Vegetables with Olive Oil VinaigretteVegetables:

Yellow and red peppers, seeded and cut into thick stripsÂ
Leeks, cut in half lengthwise, leaving the green part onÂ
Baby eggplant, cut into 1/4 inch slices lengthwiseÂ
Small tomatoesÂ
Small zucchini cut into 1/4 inch slices lengthwiseÂ
RadicchioÂ
Belgian endiveÂ
Acorn squash, cut in half and seededÂ
Portabella mushroom, thickly slicedÂ
Calolea Olive oilÂ
Sprigs of fresh herbs tied together, or small olive branch

Vinaigrette:

3 Tablespoons Calolea balsamic vinegar
2 Tablespoons Calolea olive oil
1 Tablespoon chopped fresh herbs
Salt and pepper to taste

To Prepare:

Brush grill with olive oil, then brush vegetables with olive oil using sprigs of fresh herbs, or olive branch. Slowly grill vegetables, turning and brushing with olive oil until they areÂ
tender, but not mushy.

Combine all vinaigrette ingredients in non-metal bowl; mix well.

Arrange vegetables on large platter and drizzle with vinaigrette.

Serves 4