Grilled Balsamic Vegetables

Ingredients:

• 1 medium eggplant (about 1¼ pounds)
• 2 medium zucchini
• 2 to 3 medium yellow squash
• 2 medium red bell peppers
• ¾ cup olive oil
• ¼ cup balsamic vinegar
• 1 tsp. salt
• ¼ tsp. black pepper
• 1 clove garlic, minced
• 2 to 3 Tbsp. finely chopped mixed fresh herbs or 1 to 1 ½ Tbsp. mixed dried herbs

Preparation:

Trim, then slice eggplant, zucchini and yellow squash lengthwise into ¼ to ½ thick slices. Cut red peppers into 1 inch wide strips. Put vegetables in large bowl. In small bowl, combine oil, vinegar, salt, black pepper, garlic and herbs. Pour vinaigrette over vegetables, turning to coat well. Let stand 30 minutes. Lift vegetables out of bowl, leaving any remaining vinaigrette in the bowl.

Oil hot grid to prevent sticking. Grill vegetables, on covered grill, over medium heat for 8 to 16 minutes until fork tender, turning once or twice. (Time depends on the vegetable; eggplant takes the longest.) As each type of vegetable is done, return them to the bowl with the vinaigrette, gently tossing to coat. Serve warm.