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

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.