This recipe makes a large batch of grilled vegetables so you can add any leftovers to sandwiches, pastas or salads.
2 small eggplants, sliced
3 medium zucchini, sliced
4 bell peppers, different colours, cut in 1/2 and seeded
1 large red onion, sliced
3 to 4 small portobello mushrooms, stemmed
Extra virgin olive oil, as needed
Salt and freshly ground pepper, to taste
Balsamic vinegar, as needed
Handful fresh herbs such as basil, parsley and oregano, for finishing
Preheat grill to medium high. Clean and oil grill.
Add eggplant, zucchini, peppers, red onion and Portobello mushrooms to a large bowl or baking dish. Drizzle with enough olive oil to coat and season with salt and pepper.
Add vegetables to grill, cooking in batches and turning as needed. Cook until grilled marked and tender, about 5 to 10 minutes.
Slice peppers and mushrooms into smaller pieces. Add grilled vegetables to platter or large bowl. Drizzle with balsamic vinegar and more olive oil. Season with salt and pepper. Finish with chopped herbs.
Yield: About 8 servings.