Grilled Vegetable Salad - cooking recipe

Ingredients

1/3 c. balsamic vinegar
2 Tbsp. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. molasses
1/2 lb. carrots, scraped
1 sweet red pepper
1 sweet yellow pepper
2 zucchini
2 yellow squash
1 large onion

Preparation

Combine first 7 ingredients in a large bowl.
Set aside.
Cut remaining vegetables into large pieces and add to vinegar mixture, tossing to coat.
Let stand 30 minutes, stirring occasionally. Drain, reserving vinegar mixture.
Arrange in a grill basket. Cook, covered with grill lid, over medium-hot coals (350\u00b0 to 400\u00b0) for 15 to 20 minutes, turning occasionally.
Return vegetables to reserved vinegar mixture, tossing gently.
Cover and refrigerate overnight.
Makes 6 cups.