Smoky Summer Vegetables

1 medium eggplant, cut lengthwise into 6 pieces
1 medium zucchini, quartered lengthwise
1 medium summer squash, quartered lengthwise
1 red bell pepper, quartered, seeded
2 ears corn, shucked
1 red onion, cut into 1-inch rings
2 ripe plum tomatoes, halved lengthwise
6 tablespoons extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup balsamic vinegar
1 tablespoon minced garlic

Prepare barbecue (medium-high heat). Combine eggplant, zucchini, summer squash and bell pepper in large bowl. Drizzle 2 tablespoons oil over; toss to coat. Arrange corn, onion and tomatoes on baking sheet; sprinkle with salt and pepper. Brush 2 tablespoons oil over corn, tomatoes and onion. Grill vegetables until each is evenly brown and cooked through, about 12 minutes total for corn; about 8 minutes total for eggplant, zucchini, summer squash, bell pepper and onion; and about 2 minutes per side for tomatoes. Remove vegetables from grill and cool.

Cut kernels off cob. Cut all other vegetables into bite-sized pieces. Whisk remaining 2 tablespoons oil, parsley, vinegar and garlic in same large bowl to blend. Return vegetables to bowl, toss to coat.



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