BALSAMIC GRILLED VEGETABLES

The Vegetables
2 red bell peppers, cored, seeded & cut into quarters
2 medium zucchini, cut into ¼-inch thick lengthwise slices
1 yellow squash, cut into ¼-inch thick lengthwise slices
1 red onion, peeled & cut into eighths through the core
½ large eggplant, cut into six ¼-inch slices
3 tbsp olive oil
1/4 tsp kosher salt
4 basil leaves, thinly sliced
4 mint leaves, thinly sliced (optional)
The Dressing
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
½ tsp agave nectar
1 garlic clove, grated on microplane
1/8 tsp salt
1/8 tsp ground pepper

Directions

The Vegetables:

1. Preheat heat the grill to medium-high heat. Lightly oil the grates.
2. Spread the vegetables in a single layer on one or two baking sheets. Brush on both sides with olive oil and season with the salt.
3. Grill the vegetables on both sides until tender (onion wedges for 10 minutes; eggplant for 6 minutes; and red bell pepper, zucchini and yellow squash for 4 to 5 minutes.) This may need to be done in two batches, depending on the size of your grill.
4. Transfer the vegetables to a serving dish. Drizzle with the dressing. Garnish with the basil and mint.

The Dressing:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, agave nectar, garlic, salt and pepper.

FULL RECIPES

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