Recipe: Grilled Balsamic Vegetables
Author: Lane Keating
This is a tasty recipe that takes advantage of the abundance of summer vegetables available at your local farm market.
1 1/2 T. Olive or Basting Oil
1/2 T. Balsamic Vinegar
1 Sweet Onion, peeled, cut into 1/2 inch slices
2 Bell Peppers (any color) seeded and cut in half lengthwise
1 Zucchini or Yellow Squash, halved lengthwise
1 Eggplant, sliced in 1/2 inch discs
Salt and Pepper to taste
Preheat grill on medium. Mix oil and vinegar in small dish. Brush vegetables with mixture, season with salt and pepper. Grill about 10 minutes turning every 3 minutes until grill marks appear and vegetables are tender.
Cut all vegetables in 1 inch pieces. Transfer to serving bowl, drizzle with remaining oil and vinegar mixture. Season with salt and pepper. Toss gently. Enjoy!