Grilled Mixed Vegetables w/Balsamic-Garlic Basting Sauce & Herbs

By cook_kjacook_kja

Ingredients

• 1 cup Extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 3 Tbs minced fresh Italian herbs, such as oregano, basil, marjoram & parsley leaves
• 1 Tbs minced garlic
• 1 1/2 tsp salt
• 3/4 tsp fresh ground black pepper
• 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4" thick slices
• 2 large red onions, sliced crosswise into 1/3" thick slices, secured w/toothpicks so that the rings stay together
• 1 large eggplant, end trimmed, sliced into 1/3" thick slices
• 1 large or 2 small bulbs fennel, sliced lengthwise into 1/4" thick wedges
• Kosher or sea salt for garnish, optional
• 1/3 cup finely grated Parmigiano-Reggiano, for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat a grill or grill pand to medium-high

In a mixing bowl combine the olive oil, balsamic vinegar, herbs, garlic, salt and pepper and whisk to combine. Lightly brush the zucchinislices on both sides with the olive oil mixture. place the zucchini slice on the grill and cook for 3-4 minutes per side, or until the slices are crisp-tender with nicely browned grill marks. Transfer to a serving platter and sprinkle with the kosher salt, if using. Repeat with the remaining vegetable, fitting as many on your grill as possible until crisp tender. Garnish with Parmigiano-Reggiamano if desired. Serve hot or warm.