Grilled Summer Vegetables with Summer Ale Vinaigrette

Directions

Yield: Serves 8 to 10

1. To make the vinaigrette, in a mixing bowl, whisk together the oil, vinegar, mustard, ale, herbs, salt, and pepper. Cover and set aside. You can make this up to 24 hours in advance. Cover tightly and refrigerate until needed. Whisk before using.
2. To cook the vegetables, prepare a charcoal or gas grill so that it is medium hot. 
3. In a large mixing bowl, whisk the oil with the vinegar, mustard, thyme, oregano, chives, and shallot. Add the zucchini, squash, and onion and toss gently to coat with the marinade. Set aside.
4. Rub the peppers with olive oil and season with salt and pepper. Put the whole peppers on the grill and cook, turning several times, for about 10 minutes total or until the peppers are charred on all sides. Transfer the charred peppers to a paper bag or wrap them in paper towels. Close the bag and set the peppers aside to cool. 
5. Add enough water to come up about 2 inches up the sides of a large, deep skillet, Salt the water lightly and bring to a boil over medium-high heat. Reduce the heat to medium, add the asparagus spears, and let the water return to a good simmer. Cook for about 2 minutes or until the asparagus is blanched, turns bright green, and begins to soften. Lift the asparagus from the water with tongs or a large, slotted spoon and set aside to cool.
6. Return the water to a boil. Add the carrots, reduce the heat to medium, and blanch for about 2 minutes at a simmer until they begin to simmer. Drain the carrots and cut them in half lengthwise. Set aside to cool.
7. Put the marinated vegetables, the asparagus spears, and the carrots in a grilling basket and grill for 2 to 3 minutes on both sides until warmed through. Transfer the vegetables to a platter.
8. Peel the charred skin from the peppers using your fingers or a small knife. Open the roasted peppers and discard the seeds and membrane. Slice the peppers into bite-sized pieces and add to the platter.
9. Drizzle the vinaigrette over the vegetables and serve while the vegetables are still warm. Refrigerate leftover vinaigrette to use later.