Created by lazyme on January 21, 2015
Step 1: Whisk first 3 ingredients in small bowl.
Step 2: Add oil and whisk until well blended.
Step 3: Season dressing with salt and pepper.
Step 4: Prepare barbecue (medium-high heat).
Step 5: Place all vegetables on 2 large baking sheets.
Step 6: Brush vegetables with 1/4 cup dressing.
Step 7: Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
Step 8: Separate grilled onion slices into rings.
Step 9: Arrange all grilled vegetables on platter.
Step 10: Drizzle remaining dressing over.
Step 11: Sprinkle with salt and pepper.
Step 12: Serve warm or at room temperature.