Marinade for Grilled Vegetables

Recipe courtesy of Gourmet Magazine

Sherry Vinaigrette:
1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
Salt, to taste
Pepper, to taste
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage and chives
6 ounces mesclun (salad mix)
4 ounces ricotta salata  (a dry, salty cheese,

Preparation:

Vinaigrette: In a very small saucepan boil sherry until reduced by about half and let cool. In a bowl whisk together sherry reduction, balsamic vinegar, garlic, shallot, sugar, salt and pepper to taste. Add oils in a stream, whisking until emulsified. Whisk in herbs. Reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag. Add sunburst squash and/or zucchini, sweet onions, (peppers and mushrooms are great too) & toss making sure all are coated. Marinate for as little as 15 minutes up to an hour.Grill on hot grill for about 5 minutes on each side or until done. In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates.  Garnish with curled Ricotta Salata (to get curls, use your peeler)

Sweet!