A colorful medley of summer’s best, kissed by the grill and finished with herbs and a drizzle of olive oil.
Ingredients
- 1 medium eggplant, sliced into ¼-inch rounds
- 1 large zucchini, sliced lengthwise into ¼-inch planks
- 1 large yellow squash, sliced lengthwise into ¼-inch planks
- 1 pint cherry or grape tomatoes, halved
- 2 bell peppers (any color), seeded and sliced into wide strips
- 3 tablespoons olive oil (divided)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Optional: 1 tablespoon fresh chopped basil or parsley, for garnish
- Optional: Balsamic glaze, for drizzling
Directions
Prep the Vegetables:
In a large bowl, toss the eggplant, zucchini, squash, and bell peppers with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
Preheat the Grill:
Heat a grill or grill pan over medium-high heat. Lightly oil the grates or use a grill basket to prevent sticking.
Grill the Veggies:
Grill the sliced vegetables in batches, about 3–5 minutes per side, or until tender and slightly charred. Add the halved cherry tomatoes to the grill during the last 2–3 minutes—use a grill basket or foil to prevent them from falling through the grates.
Serve:
Arrange the grilled vegetables on a serving platter. Drizzle with the remaining tablespoon of olive oil and sprinkle with fresh herbs. For a touch of sweetness, finish with a drizzle of balsamic glaze.
Wine Pairing Tip: These veggies shine with a crisp Sauvignon Blanc or a chilled Rosé.