BBQ Vegetables with Basil-Garlic Vinaigrette

ingredients

For the Vinaigrette:
3 ounces olive oil
3 tablespoons red wine vinegar
3 cloves garlic, minced
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon finely chopped fresh rosemary, oregano, sage, marjoram, or thyme, or 1 teaspoon dried rosemary, oregano, sage, marjoram, or thyme, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
For the Vegetables:
2 pounds mixed vegetables such as mushrooms; pepper strips; slender eggplant, zucchini or yellow squash slices; asparagus spears; baby carrots; halved new potatoes; quartered ears of corn, onion wedges; or wedges of fennel bulb

1
FOR THE VINAIGRETTE:
2
In a screw-top jar combine oil, vinegar, garlic, herbs, salt, and pepper; cover and shake well. Set aside.
3
FOR THE VEGETABLES:
4
If using asparagus or carrots, precook for 2-5 minutes in boiling water; precook potatoes, corn, or fennel for 10 minutes. Drain.
5
Arrange vegetables on a greased rack or in a barbecue basket directly over medium-hot coals; cook uncovered for 7-10 minutes, or till vegetables are tender, brushing frequently with vinaigrette. (Or, cook vegetables in a preheated grill 4 or 5 inches from heat for 7-10 minutes.) Pass remaining vinaigrette with vegetables.