Grilled Vegetables with Balsamic Vinaigrette

1 medium eggplant, peeled and sliced
2 medium zucchini, sliced lengthwise
2 medium yellow squash, sliced lengthwise
2 medium red bell peppers, seeded, cored and cut into 1-inch strips
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt, optional
1/4 teaspoon black pepper
1 clove minced garlic
3 tablespoons fresh herbs, finely chopped

Place vegetables on a deep serving platter. In a small bowl, combine remaining ingredients. Pour vinaigrette over veggies. Coat and let stand for 30 minutes.

Remove veggies to grill. Reserve marinade on platter. Grill veggies 8 to 16 minutes until fork tender, turning once. Return them to platter and turn to coat. Serve at room temperature.

Serve 6.



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