1/3 c. white balsamic vinegar
2 Tbsp. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. molasses
1/2 lb. carrots, scraped
1 sweet red pepper
1 sweet yellow pepper
2 zucchini
2 yellow squash
1 large onion

Combine first 7 ingredients, set aside. Cut carrots and remaining vegetables into large pieces. Add to vinegar mixture, toss to coat. Let stand 30 minutes, stirring occasionally. Drain, reserving vinegar mixture. Cook, covered with grill lid, over medium hot coals, turning occasionally. Return vegetables to vinegar mixture, tossing gently. Cover and refrigerator overnight. Serves 6.