Balsamic-Grilled Summer Vegetables

1. 1

   Grill the vegetables: In a large bowl, combine white and purple eggplant, squash, zucchini, and green beans.

2. 2

   Add the oil, vinegar, salt, and pepper and toss to coat thoroughly.

3. 3

   On a hot grill, place vegetables, cut side down, and cook until dark grill marks are apparent -- 3 to 5 minutes.

4. 4

   Turn and continue to grill until vegetables are tender -- 3 to 5 more minutes.

5. 5

   Serve hot or at room temperature.

6. 6

   Store covered in refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.