Ingredients
| 1 | medium eggplant |
| 2 | medium zucchinis |
| 2 | medium yellow squash (2-3) |
| 2 | medium red bell peppers |
| 3/4 | cup olive oil |
| 1/4 | cup balsamic vinegar |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | clove garlic, minced |
| 2 | tablespoons mixed herbs, finely chopped (2-3) |
Instructions
Slice eggplant, zucchini and squash lengthwise into ½-inch slices. Core, seed and cut red pepper into 1-inch-wide slices. Combine remaining ingredients and pour over vegetables. Let stand for at least 30 minutes. Oil hot grill to prevent sticking. Lift vegetables from vinaigrette and place on grill for 10-15 minutes or until fork tender, turning once or twice. Remove from grill. Remaining vinaigrette may be poured over vegetables just before serving. Serves 6
