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Grilled Italian Vegetables

SERVES:
6

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

Instructions

  1. 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.
  2. 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.)
  3. 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.

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