Written on 02/09/2017
Jennifer Nevins

This is a delicious vegetable side dish to serve any time of year.  The vegetables look great on a buffet, especially when decoratively plated.  I like to serve this dish with pesto sauce on the side.



2 Medium Yellow Squash, Sliced Lengthwise

2 Medium Zucchini, Sliced Lengthwise

1 Medium Eggplant, Sliced Across in Rounds

1 Red Bell Pepper, Seeded, Cleaned and Quartered

1 Orange Bell Pepper, Seeded, Cleaned and Quartered

Salt & Pepper

½ Cup Extra Virgin Olive Oil

¼ Cup Balsamic Vinegar



In a large mixing bowl, combine all cut vegetables.  Season generously with salt and pepper, and toss with the olive oil and balsamic vinegar.  Place vegetables, cut side down, on a hot grill or grill pan, and cook for 2-3 minutes per side, until tender and marked by the grill.  Remove from the grill and arrange decoratively on serving platter.  Season again to taste with salt and pepper.