This recipe is a great addition to any meal. Slightly charring the vegetables on the grill caramelizes them and gives them a hint of smoke. The balsamic vinaigrette adds just the right touch of acidity to compliment the sweetness of the caramelized vegetables. I hope you enjoy it as much as Doc and I do!
Happy Cooking!

Balsamic Grilled Vegetables

1 Zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
1 red bell pepper, halved, seeded, stem removed
1 eggplant, cut lengthwise into 1/2 inch slices
1 red onion, cut into ½ inch rounds
Salt and freshly ground black pepper
1/2 cup balsamic dressing, your favorite
Optional Garnish: 8 fresh basil leaves, cut into thin strips

Prepare the vegetables and place in a large bowl. Make the dressing: Stir the olive oil, balsamic vinegar and garlic together. Pour 1/2 of the dressing on the vegetables. Toss to coat all sides then season with salt and pepper. Reserve the other half of the dressing. Heat grill to high. Clean and then oil the grates with canola oil.

Reduce heat to medium. Place eggplant and red onion on hot grill and cook 2 minutes. Add squash, zucchini, and red pepper to grill. Cook 4 more minutes.   The vegetables will be tender and slightly charred. Remove from grill and cool to room temperature. Cut vegetables into bite size pieces. Add salt and pepper to taste. Drizzle remaining dressing over vegetables in a haphazard fashion. Do not stir. Garnish with basil.

Published in The News and Neighbor on May 18, 2016