This is an excellent addition to a buffet table/party, and can be made days ahead. A nice fall salad.

VINAIGRETTE

1/2 t. crushed dried thyme

1 t. crushed dried basil

1/4 t. dried rosemary, crumbled

1/2 cup balsamic vinegar

1 cup oil

Combine all ingredients except the oil in a bowl or a jar, then slowly beat in the oil until well blended. Cover, and set aside

SALAD

1/2 cup olive oil

1 t. dried thyme, crushed

1 t. dried basil, crushed

1/2 t, dried oregano, crushed

1 t. minced garlic

1/2 t. fresh ground black pepper

1 zucchini

1 (one pound) piece of banana squash

1/2 of an eggplant

1 red onion

1 red bell pepper

1 green bell pepper

Heat your broiler.

Whisk together the oil, thyme, basil, oregano, garlic and pepper.

Slice the zucchini, eggplant and red onion into 3/4 quarter inch slices, and place them on the broiler pan.

Brush them with the marinade & broil until lightly browned. Watch them carefully so they don't burn.

Place the bell peppers about 4 inches beneath the broiler and broil until the skin begins to blister, turning so all sides are charred, about 12-15 minutes..

Place the peppers in a zip lock bag to steam for 10 minutes, then peel them when they are cool enough to handle.

Dice the zucchini, squash, eggplant onion, and bell peppers into 3/4 inch squares.

Drizzle 1/2 cup of the vinaigrette over the veggies and toss to coat well.

Chill the veggies at least a couple of hours before serving.

This will serve about 6-8, but you can double/triple the recipe to the amount you need.