With summer in full swing, fresh vegetables are in abundance.

Here is a great recipe for grilled vegetables with raspberry vinaigrette. This light dish is simple to make and can be served as a main course with the addition of mushrooms.

I think you’ll like it. Some of you gardeners may find the primary ingredients right in your own back yards.

Ingredients:
olive oil
1 large yellow onion, sliced
1 green pepper sliced
1 yellow pepper sliced
2 yellow squash quartered
2 zucchini quartered
2 red pepper sliced
1 tbsp dried thyme
1 tbsp dried oregano
2 tbsp savory
¼ cup dark brown sugar

For Vinaigrette
½ cup raspberries rinsed (set aside to dry)
¼ cup Dijon mustard
2 tbsp savory
¼ cup raspberry vinegar
Black Pepper
Salt
Olive Oil

Equipment:
2 Large Mixing bowls
1 large sheet pan

Preheating: 350

Preparation:
Toss all vegetables into bowl
Coat with olive oil and toss
All herbs and toss
Add brown sugar and toss
Oil sheet pan
Spread vegetable in one layer on sheet pan
Cook until soft (not mushy)

For Vinaigrette:
In large bowl add mustard, vinegar, herbs, pepper and a pinch of salt.
Combine ingredients
Slowly whisk in ½ cup oil
Add raspberry and almonds
Put dressing in a container until ready to use

For service:
Mound or mold vegetables in center of plate
Spoon vinaigrette around vegetables
Enjoy
 

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