Mixed Grilled Vegetables with Basil-Tarragon Vinaigrette

- 6 portobello mushrooms 
- 2 red onion 
- 1 red bell pepper 
- 1 yellow bell pepper 
- 2 zucchini 
- 2 yellow zucchini 
- 1 fennel bulb 
- olive oil 
- salt and pepper 
Vinaigrette 
- 1/3 cup fresh basil leaves 
- 1/4 cup fresh tarragon 
- 2 tablespoons lemon juice 
- 1 tablespoon white wine vinegar 
- 2/3 cup extra virgin olive oil 
- 1 tablespoon dijon mustard 
- 1 clove garlic 
- salt and pepper 

Directions: 

1. Slice mushrooms into planks.

2. Cut onions in half; cut each half into 4-6 wedges, leaving stem intact.

3. Slice the top and bottom off peppers; discard seeds and ribs, cut into 1x3" strips.

4. Slice zucchini at a 45-degree angle into 1/2" thick slices.

5. Discard fennel tops; slice bulb lengthwise into 1/4" thick sections, leaving stem end intact.

6. In a large bowl, toss vegetables with just enough oil to coat; season with salt and pepper.  Grill over high heat until just crisp-tender, turning once.

7. Put vinaigrette ingredients in blender and puree.  Adjust oil, vinegar, salt and pepper to taste.

8. Arrange grilled vegetables attractively on platter and drizzle with vinaigrette.