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GRILLED SUMMER VEGETABLES

Yield: serves 4-6

Marinade
1/2 cup balsamic vinegar
1 1/2 cups olive oil
2 cloves fresh garlic, minced
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh oregano, chopped
1 tbsp. fresh basil, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. sugar
salt and fresh ground black pepper to taste

1 large Florida zucchini, sliced 3/4 inch thick
1 large Florida yellow squash, sliced 3/4 inch thick
1 medium Florida eggplant, sliced 3/4 inch thick
1 large Florida red onion, sliced 3/4 inch thick
2 large Florida tomato, sliced 1 inch thick

 
Method: combine all ingredients for marinade and pour over sliced vegetables, marinate for 30 minutes.

Cook on a hot grill for 2-3 minutes on each side.

Courtesy of the Florida Department of Agriculture and Consumer Services