EatingWell: Soak up the summer
Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day.
Grilled Summer Vegetables with Shallot-Herb Vinaigrette
Serves 8
Serving Size: 1 cup
Active Time: 30 minutes
Total Time: 30 minutes
8 small, firm ripe tomatoes or 4 medium
4 whole baby eggplant or 1 medium cut into 2-inch chunks
8 baby summer squash or 2 medium halved lengthwise
16 mini sweet peppers, mixed colors
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