Garden-Fresh Grilled Vegetables

30m Prep Time
10m Cook Time
4 Yield
Preparation Directions


HEAT grill to medium heat. Combine eggplant, zucchini, onion slices and tomato halves in extra large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing to coat.


GRILL eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred. Grill tomatoes over indirect heat about 5 minutes or until softened. Chop into 3/4-inch pieces.


COMBINE vinegar, garlic, remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; mix well. Add grilled vegetables and basil; toss to coat. Serve at room temperature, sprinkled with Parmesan cheese. Sprinkle with cheese.

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