Grilled Vegetable Salad

Ingredients:

• 1/3 cup white balsamic vinegar
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ teaspoons molasses
• ½ pound baby carrots
• 1 red bell pepper, seeded
• 1 yellow bell pepper, seeded
• 2 zucchini
• 2 yellow squash
• 1 large onion

Preparation:

• Stir together first 7 ingredients in a large bowl.
• Set aside.
• Cut carrots and next 5 ingredients into large pieces.
• Add vegetables to vinegar mixture.
• Let vegetables stand 30 minutes, stirring occasionally.
• Drain vegetables, reserving vinegar mixture.
• Arrange vegetables evenly in a grill basket.
• Grill, covered with grill lid, over medium-high heat (350o to 400o) 15 to 20 minutes or until crisp-tender, turning occasionally.
• Toss vegetables in reserved vinegar mixture.
• Serve salad immediately, or cover and chill up to 8 hours.