Grilled Vegetables with Balsamic Vinaigrette–Gluten Free
An easy-to-make side dish for any meal.
1 medium eggplant (about 1 1/4 lbs), peeled and cut into ½" slices
2 medium zucchini
2 to 3 medium yellow squash
2 medium red bell peppers
3/4 cup Vera Jane's Extra-Virgin Olive Oil
1/4 cup Aunt Angie's Balsamic Vinegar of Modena
1 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
2 to 3 Tbsp finely chopped mixed fresh herbs
Sprinkle eggplant with salt and let stand for 30 minutes on paper towels to remove excess moisture. Slice zucchini and yellow squash into 1/2-inch-thick slices.
Core, seed, and cut red peppers into 1-inch strips. Place vegetables in deep serving platter or wide, shallow casserole.
In a small bowl, combine remaining ingredients. Pour vinaigrette over vegetables; turn to coat. Let stand for 30 minutes or longer. Lift vegetables from vinaigrette, leaving vinaigrette that doesn’t cling to vegetables in the dish.
Oil grid to help prevent sticking. Grill vegetables on a covered grill over medium heat for 8 to 16 minutes or until vegetables are fork-tender, turning once or twice. Time will depend on the vegetable; eggplant takes the longest.
When the vegetables are done, return them to the platter, then turn to coat with vinaigrette. Serve warm or at room temperature.
Makes 6 servings