1 1/2 cups olive oil
1/2 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon sugar
Salt and pepper to taste
1 large zucchini, sliced 3/4 inch thick
1 large yellow squash, sliced 3/4 inch thick
1 medium eggplant, sliced 3/4 inch thick
1 large red onion, sliced 3/4 inch thick
2 large tomato, sliced 1 inch thick


1. Prepare outdoor grill, placing grill rack 5 inches from heat source. In a large bowl, whisk together olive oil, vinegar, garlic, herbs and sugar. Season with salt and pepper. Add vegetables, turning to coat. Marinate at room temperature for about 30 minutes.
2. Place vegetables on grill, grill until cooked through, about 2 to 3 minutes per side.

Serve as a side dish to grilled chicken or pork or as a filling for sandwiches or burritos.

Grilled Summer Vegetables
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