Tuscan Vegetable Grill

By jedrew_52

Ingredients

• Dressing:
• 1/3 cup extra virgin olive oil
• 1/3 cup white balsamic vinegar
• 1/3 cup fresh Italian parsley leaves, lightly packed
• 3 tbsp. Raley's Pesto
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. sea salt
• Freshly ground pepper to taste
• Salad:
• 1 medium eggplant, sliced 1/4-inch thick
• 1 red bell pepper, stemmed, seeded and halved
• 1 large zucchini, cut into thirds lengthwise
• 1 large yellow squash, cut into thirds lengthwise
• 1 large red onion, sliced 1/4-inch thick
• 1 large fennel bulb, sliced 1/4-inch thick
• 3 medium (or 2 large) heirloom tomatoes, wedged
• Grilled polenta slices (optional)
• Toasted pine nuts (optional topper)

Details

Servings 1
Adapted from raleys.com

Preparation

Step 1

Directions

dressing ingredients in a small blender or food processor.

2. Grill eggplant, pepper, zucchini, squash, onion and fennel over medium heat for 3 to 5 minutes on each side or until lightly charred. Remove from grill and cut into 2-inch pieces.

3. Place in a large bowl with tomatoes and toss with dressing. Serve over grilled polenta and top with pine nuts, if you like.