Grilled Vegetables With Balsamic Vinaigrette
|Eggplant||1 1⁄4 Pound (Or 1 Medium)|
|Yellow squash||3 Medium|
|Red bell peppers||2 Medium|
|Olive oil||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Finely chopped mixed fresh herbs||3 Tablespoon|
|Herb sprigs||2 (For Garnish)|
Trim, then slice eggplant, zucchini and yellow squash lengthwise into 1/4- to 1/2-inch-thick slices.
Core, seed and cut red peppers into 1-inch-wide strips.
Place vegetables in a deep serving platter or wide shallow casserole.
Combine oil, vinegar, salt, black pepper, garlic and chopped herbs in small bowl.
Pour vinaigrette over vegetables; turn to coat.
Let stand 30 minutes or longer.
Lift vegetables from vinaigrette, leaving vinaigrette that doesn't cling to the vegetables in the dish.
Oil hot grid to help prevent sticking.
Grill vegetables, on a covered grill, over medium Kingsford briquets, 8 to 16 minutes until fork-tender, turning once or twice. (Time will depend on the vegetable; eggplant takes the longest.)
As vegetables are done, return them to the platter, then turn to coat with vinaigrette. (Or, cut eggplant, zucchini and yellow squash into cubes, then toss with red peppers and vinaigrette.)
Garnish with herb sprigs.
Serve warm or at room temperature.