Grilled Italian Vegetables


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Grilled Italian Vegetables
Grilled Italian Vegetables
Ingredients
2 zucchini
2 yellow squash
1 red onion
1 eggplant peeled
2 tbsp. balsamic vinegar
1 tbsp. olive oil
2 tbsp. each: chopped Mezzetta Napa Valley Bistro Pitted Bistro Blend Olives, California Sun-Dry Smoked Sun-Dried Tomatoes
Parmesan cheese to taste shredded
Directions

Slice 2 zucchini, 2 yellow squash, 1 red onion and 1 peeled eggplant. Place in a large bowl and toss with 2 tbsp. balsamic vinegar and 1 tbsp. olive oil. Grill over medium heat for about 10 minutes, turning once or twice. (You can also roast veggies in the oven or cook in a skillet if weather doesn’t permit grilling.) Remove from grill and toss with 2 tbsp. each: chopped Mezzetta Napa Valley Bistro Pitted Bistro Blend Olives, California Sun-Dry Smoked Sun-Dried Tomatoes and shredded Parmesan cheese to taste.

Makes 6 servings.  

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