Vegetable Prep and Grilling:

1. Wash & dry the vegetables.
2. Preheat the grill as you always do. I use an electric grill from Hamilton Beach and set the grill at 400 degrees.
3. I set the oven at 200 degrees to keep the vegetables warm after they come off the grill
4. Cut lengthwise in 1-inch thick slices the eggplant, zucchini & yellow squash.
5. Cut in 1-inch thick round slices the yellow beets (peel the skin) & red onion. You don’t need to cut the green onions.
6. Brush the vegetables on both sides with olive oil and sprinkle with salt.
7. In a medium pot boil the corn in water for 10 minutes.
8. Start to grill the vegetables. See grilling times below.
   1. Eggplant: 10 minutes – turn after 5 minutes.
   2. Zucchini & yellow squash: 7 minutes and turn after 3 minutes. You can leave longer but I like them with a slightly crunchy texture.
   3. Red onions: 5-7 minutes each size.
   4. Green onions / scallions: Grill rotating until you see the grill marks (5 minutes total). The time will depend the kind of grill that you have.
   5. Yellow beets: Cook 7 minutes each size. It will depend how thick you cut the beets. I did mine on the thinner side
   6. Corn: Grill rotating until you see the grill marks. Remember the corn is already cooked. We just need the char marks.
9. Lay the vegetables on a platter and pile them by sections.

Vinaigrette:

1. Mix all the ingredients for the vinaigrette and whisk well.
2. Drizzle the vinaigrette over the grilled vegetables.