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EatingWell: Soak up the summer

By Julia Clancy, EatingWell on

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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