GRILLED SUMMER VEGETABLES WITH BROWN-BUTTER VINAIGRETTE

2 zucchini, quartered lengthwise
2 yellow squash quartered lengthwise
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
1 large onion peeled and cut into 8 wedges
3 large tomatoes, thickly sliced
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
FOR THE BROWN-BUTTER VINAIGRETTE:
4 tablespoons (1/2 stick) salted butter
1/4 cup red wine vinegar
1/4 cup capers

TO PREPARE THE VEGETABLES:
Toss the zucchini, yellow squash, red bell pepper, orange bell pepper, onion and tomatoes with the olive oil and sprinkle with salt and pepper.

Grill on a grill screen over medium fire, covered, until browned and tender, 5 minutes on a side.

TO PREPARE THE VINAIGRETTE:
Put a medium skillet over high heat. Add the butter and cook until it begins to brown lightly. Remove from the heat and stir in the vinegar and capers.

TO SERVE:
Cut the vegetables in large bite-sized chunks, put in a serving bowl and pour the warm brown-butter vinaigrette over the vegetables. Serve immediately.

Makes 6 servings
Adapted from source: Mastering the Grill by Andrew Schloss and David Joachim