3 tablespoons white wine vinegar |
1 tablespoon lemon juice |
2 tablespoons dijon-style mustard |
3 tablespoons olive oil |
3 tablespoons cooking oil |
1/2 cup chopped green onion, white part only |
1/4 cup finely chopped fresh parsley |
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme |
1 teaspoon grated lemon, rind of |
1 shallot, finely chopped |
salt and pepper |
2 medium zucchini, cut lengthwise |
2 medium yellow squash, cut lengthwise |
1 medium sweet green pepper, cut lengthwise in half,seeded |
1 medium sweet red pepper, cut lengthwise in half,seeded |
1 medium yellow sweet pepper, cut lengthwise in half,seeded |
1 small eggplant, cut into 1 inch thick slices |
1 teaspoon salt |
3/4 teaspoon coarsely ground pepper |
