Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----herb marinade-----
   1      quart         chicken broth
     3/4  ounce         corn starch
     1/2  quart         red wine vinegar
     1/2  quart         extra virgin olive oil
     1/2  teaspoon      salt
   1      teaspoon      chopped fresh basil
   1      teaspoon      chopped fresh oregano
     1/2  teaspoon      chopped fresh garlic
   1      teaspoon      chopped fresh thyme
                        -----vegetables-----
   1                    leek cut in quarters
   1                    zucchini sliced 1/8" thick
   1                    yellow squash 1/8" thick
   1                    onion sliced 1/8" thick
   1                    tomato sliced 1/8" thick
   4                    smoked sausages

Preparation:

Bring stock (broth) to boil. Dilute corn starch in a little cold water or stock (broth). Gradually incorporate the diluted corn starch. Stir until the stock is thick enough to lightly coat back of spoon. Allow stock to cool. When cool, incorporate the vinegar and oil along with herbs into food processor. Add salt to taste. Heat grill. Lightly toss vegetables in marinade, just enough to coat. Place on grill and cook until tender, approximately 3-5 minutes (depending on size of vegetables). Grill smoked sausage alongside vegetables. Serve smoked sausage with arrangement of vegetables. Garnish with basil.