This delightful vegetable side is like a grilled ratatouille. Make a double batch and enjoy the leftovers for breakfast with eggs!
Ingredients
- 1 medium eggplant
- 2 small zucchini
- 1 red bell pepper
- 1 pint mixed color cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp balsamic glaze
- 2 tbsp chopped fresh basil
Steps
- Cut the eggplant, zucchini, and pepper into bite-size chunks and set in a large bowl. Add the whole cherry tomatoes and toss with the olive oil. Season with salt and pepper.
- Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min., tossing occasionally, until vegetables are tender and lightly charred. Remove cooked vegetables from the grill and transfer to a large platter. Drizzle with balsamic glaze and sprinkle with basil.
Tags
- July 2018
- July August 2022
- Guiding Stars
- Entertaining
- June July 2017
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