Grilled Vegetable Platter 

4 purple potatoes, 1/2&quot: sliced
2 ears of corn, quartered
1 yellow pepper, 2&quot: cut
1 green pepper, 2&quot: cut
1 red pepper, 2&quot: cut
12 asparagus spears, blanched
1 zucchini, 1/8&quot: sliced on the bias
1 summer squash, 1/8&quot: sliced on the bias
1 jumbo carrot, 1/8&quot: sliced on the bias then blanched

For the marinade:
4 cups olive oil
1 cup white balsamic vinegar
1 teaspoon chopped shallots
1 teaspoon chopped garlic
1/8 cup whole grain mustard
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon thyme
salt, pepper and lemon juice to taste

1.In a bowl, combine all ingredients for marinade and whisk until mixed well. Add all vegetables and toss until coated. Let marinade for at least a half hour.
2.Grill vegetables until heated through.
3.Arrange on a platter in a colorful display.