Ingredients
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1 medium eggplant
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2 small zucchini
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1 red bell pepper
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1 pint mixed color cherry tomatoes
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3 tbsp olive oil
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2 tbsp balsamic glaze
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2 tbsp chopped fresh basil
Steps
1
Cut the eggplant, zucchini, and pepper into bite-size chunks and set in a large bowl. Add the whole cherry tomatoes and toss with the olive oil. Season with salt and pepper.
2
Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min., tossing occasionally, until vegetables are tender and lightly charred. Remove cooked vegetables from the grill and transfer to a large platter. Drizzle with balsamic glaze and sprinkle with basil.
