Grilled Vegetable Antipasto with Marinated Provolone, a recipe from Daniel Vézina on the Worldwide G

Ingredients

• - 60 ml (1/4 cup) balsamic vinegar
• - 250 ml (1 cup) olive oil
• - 1 tbsp. Dijon mustard
• - 2 tbsp. chopped fresh herbs (tarragon, chives, chervil)
• - Salt and freshly ground pepper to taste
• - 250 ml (1 cup) Canadian Provolone
• - 3 Sweet Pepper or Bell Pepper (red, yellow and orange), peeled (optional), seeded and quartered
• - 2 zucchini, sliced in half lengthwise and in quarters widthwise
• - 2 Chinese eggplants, quartered lengthwise
• - 12 Asparagus, peeled and blanched for 2 minutes