Ingredients
1
small eggplant (about 3/4 lb), cut into 1-inch pieces
1
medium red bell pepper, cut into strips
1
yellow summer squash, cut diagonally into 1/2-inch slices
1/2
medium red onion, cut into 1/2-inch wedges
1/2
cup balsamic dressing
2
tablespoons finely shredded Parmesan cheese
3
tablespoons sliced fresh basil leaves
Preparation
In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill “wok”). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
Sprinkle with cheese and basil.
