Garden Vegetable Platter
Yield: 6 Servings

1 small eggplant
1 each green and golden zucchini, thinly sliced
8 oz Italian green beans, trimmed
8 oz asparagus, trimmed
1 each red and yellow tomato, sliced
1 sweet green pepper, sliced into rounds (optional)
1/2 cup fresh basil and oregano
1 cup fresh peas

DRESSING

2/3 c olive oil
1/4 c red wine vinegar
3 tb chopped fresh oregano
2 tb fresh basil
1 tb Dijon mustard
3 cloves garlic, minced
1/2 tsp each salt and pepper

For the dressing: In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper.

Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender. Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well. Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again. Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas. Makes 6 servings. Source: Canadian Living's Best Vegetables.