INGREDIENTS:50 onion wedges, cut thickly
24 asparagus spears, thin
25 yellow summer squash
5 eggplants, cut into thick slices
5 red bell peppers, cut into 5 wedges each
5 green bell peppers, cut into 5 wedges each
5 yellow bell peppers, cut into 1 wedges each
Vinaigrette:
1 ¼ cups sherry wine vinegar
1 ½ cups balsamic vinegar
1 1/3 cups olive oil
1 ½ tsp. salt
1 ½ tsp. ground black pepper
18 pearl onions, peeled DIRECTIONS:Grill vegetables. While hot, place on serving plate and dress with 2 oz. of dressing per serving.
Whisk together all ingredients. NUTRITIONAL INFORMATION: SERVINGS: From: PHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION