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

1 bunch scallions, trimmed

5 tablespoons extra-virgin olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

2 tablespoons sherry vinegar

1 tablespoon shallot, minced

1 tablespoon chopped fresh herbs, such as oregano and basil

:

Preheat grill to medium-high.

Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.

Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.

Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables.

Recipe nutrition: Per serving: 122 calories; 9 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 5 g total sugars; 2 g protein; 3 g fiber; 225 mg sodium; 448 mg potassium.

Nutrition Bonus: Vitamin C (79 percent daily value), Vitamin A (28 percent dv)

1/2 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)