Ingredients
1/4 cup red wine vinegar1 tablespoon Dijon mustard1 tablespoon honey1/2 teaspoon salt1/8 teaspoon pepper1/4 cup canola oil1/4 cup olive oilVEGETABLES:2 large sweet onions2 medium zucchini2 yellow summer squash2 large sweet red peppers, halved and seeded1 bunch green onions, trimmedCooking spray
Preparation
In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended.
Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides.
Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once.
Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
