For the Vinaigrette:

• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Juice of 1 lemon
• 2 teaspoons Dijon or Whole Grain Mustard
• Salt and Pepper to taste

For the Skewers:

• 1 zucchini, sliced into 1/4 inch rounds
• 1 yellow squash sliced into 1/4 inch rounds
• 1 red onion, cut into 1inch cubes
• 2 medium bell peppers, cut into 1inch squares
• 1 pint baby portabella mushrooms, stems removed

Directions:

• Preheat grill to medium-high heat.
• In a large bowl, whisk together balsamic vinegar, olive oil, lemon juice and mustard. Season with salt and pepper. Add all the vegetables to the bowl and toss to coat evenly.
• Skewer vegetables, alternating between different vegetables. Reserve remaining vinaigrette.
• Place skewers on the grill for 5-8 minutes, turning until the vegetables have browned and begin to soften.
  Serving Suggestion: Place skewers atop fresh greens for a warm vegetable salad and spoon the remaining vinaigrette over top.