3 Tablespoons red wine vinegar
2 Tablespoons shallot, finely chopped
1 teaspoon minced garlic
2 Tablespoons chopped fresh Italian parsley
1 1/2 Tablespoon chopped fresh chives
2 Tablespoon chopped fresh basil
1 1/2 Tablespoon chopped fresh dill
1 Tablespoon whole grain Dijon mustard
2 Tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
22 asparagus spears, each trimmed to 5-inch length
10 green onions, green tops trimmed
4 yellow squash, each cut lengthwise into 1/4- to 1/3-inch-thick slices
3 large ears of corn, husked
4 medium heads of Belgian endive
1 head of radicchio, quarted through core
8 plum tomatoes, halved lengthwise
Olive oil (for basting)
Combine vinegar, shallot, garlic, parsley, chives, basil, dill, mustard and lemon juice in medium bowl. Gradually whisk in oil; season with salt and pepper. Can be made 2 hours ahead. Serve at room temperature.
Prepare BBQ (medium-high heat). Lightly brush all vegetables with oil and sprinkle liberally with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 to 10 minutes. Remove veggies from grill when they're tender- but not soft (the green onions will be tender before the corn). Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn and grill until just beginning to soften, about 1 minute longer.
Cut all veggies into bite sized pieces and place in large bowl (cut corn kernels from cobs and remove cores from endive and radicchio). Can be made 2 hours ahead. Let stand at room temperature. Mix dressing with the veggies. Adjust seasoning with salt and pepper and serve.