Grilled Vegetable Platter with Picnic Vinaigrette

INGREDIENTS

• 1 shallot, finely chopped
• 2 Tbs. red wine vinegar
• 1 Tbs. fresh lemon juice
• 1 tsp. Dijon mustard
• 6 Tbs. olive oil
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh basil
• Salt and freshly ground pepper, to taste
• 2 red bell peppers
• 2 yellow bell peppers
• 4 Asian eggplant
• 4 zucchini
• 18 asparagus spears, trimmed and peeled, if
• desired
• 6 plum tomatoes, halved lengthwise
• 1/4 cup assorted finely chopped fresh herbs,
• such as flat-leaf parsley and basil