1/3 c. balsamic vinegar
2 tbsp. olive oil
2 shallots, finely chopped
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. molasses
1/2 lb. carrots
1 Vidalia or yellow onion
2 zucchini
2 yellow squash
Combine
first 7 ingredients and set aside. Cut vegetables into large pieces and
toss with marinade. Marinate for at least 2 hours (or longer) and then
drain, reserving the marinade. Grill vegetables over medium heat turning
occasionally until done. Can also be roasted in the oven at 400
degrees; turn occasionally until slightly browned. Drizzle reserved
marinade over roasted vegetables; toss gently and serve.
