Grilled Garden Veggies Recipe

How to make it

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• Prepare the grill, and while you are waiting for it to heat up, prepare the vegetables.
• Trim the ends off the zucchini, and cut them lengthwise into 1/2 inch slices.
• Trim the eggplant, and cut it into 1/2 inch rounds.
• Slice the tomatoes in half, removing most of the core.
• Cut the onion into 1 inch slices leaving the skin on, and secure the slices by running through bamboo skewers from one side to the other.
• Lightly brush the vegetables with olive oil before you place them on the grill, and cook them until they are tender and browned.
• Place the tomatoes cut side down on the grill and cook until this side is slightly blackened.
• Once the vegetables have all been cooked, remove them and allow them to cool to room temperature.
• Cut the zucchini and eggplant slices into 2 inch pieces.
• Place these in a large serving bowl, and remove the skewers from the onion.
• Take off the skin, and cut the onion into 1 inch pieces.
• Coarsely chop the tomatoes, and add both of these vegetables to the eggplant and zucchini.
• Sprinkle with balsamic vinegar, and season with salt and pepper. Roughly tear the basil leaves and add them to the bowl.
• Add garlic.
• Carefully toss the ingredients together, and then let sit 1 hour for the flavors to meld. Serve