Grilled Vegetables with Tomato Seed Vinaigrette
3 tbsp. Sherry Vinegar
1 tbsp. fresh thyme leaves
1 tbsp. mustard seed
1 tsp red pepper flakes
1 cup over ripe heirloom tomatoes
1/4 cup olive oil
1/4 tsp. salt and 1/2 tsp. pepper
1/2 cup red peppers cored and seeded
2 cups yellow squash cut lengthwise into 1/8 inch slices
1 ½ cups sugar snap peas
2 cups green squash cut lengthwise into 1/8 inch slices
1 cup portabella mushrooms
In a small bowl, whisk together the vinegar, thyme, mustard seeds and red pepper flakes.
Cut the tomatoes crosswise and gently squeeze out the seeds and juices into the bowl with the vinegar mixture.
Whisk together and drizzle in the oil.
Season with salt and pepper.
Brush all the vegetables lightly with some of the marinade.
Transfer all the vegetables, except the sugar snap peas, directly onto the pre-heated grill until lightly charred 7-9 minutes.
Turn and cook 3-5 minutes more.
Remove and place on serving platter.
Place sugar snap peas on aluminum foil sprayed with pam on grill. Cook for 2 minutes.
Remove and add to serving platter.
Drizzle with remaining marinade.
Serve warm or at room temperature