Grilled Vegetables with Roasted Garlic Italian Vinaigrette

Name: Grilled Vegetables with Roasted Garlic Italian Vinaigrette
Prep time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large eggplant, unpeeled and cut into 1/4-inch slices; 1 medium summer squash, unpeeled and cut into 1/4-inch slices; 1 medium zucchini, unpeeled and cut into 1/4-inch slices; 2 tablespoons vegetable oil; 3/4 cup roasted garlic Italian vinaigrette; 2 tomatoes, unpeeled and chopped; 1/2 cup finely chopped onion; 1/4 teaspoon fresh lemon juice; 1/4 teaspoon salt

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Grilled Vegetables with Roasted Garlic Italian Vinaigrette

Prep 20 min
Total 45 min
Servings 8

By Tablespoon Kitchens

Updated July 14, 2017

Ingredients

large eggplant, unpeeled and cut into 1/4-inch slices

medium summer squash, unpeeled and cut into 1/4-inch slices

medium zucchini, unpeeled and cut into 1/4-inch slices

tablespoons vegetable oil

3/4

cup roasted garlic Italian vinaigrette

tomatoes, unpeeled and chopped

1/2

cup finely chopped onion

1/4

teaspoon fresh lemon juice

1/4

teaspoon salt

Steps

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1

Heat gas or charcoal grill. Brush eggplant, squash and zucchini slices with oil on both sides. Place on grill over medium heat. Cover grill; cook for 8 to 10 minutes or until tender. Remove vegetables from grill; brush on both sides with 2 tablespoons of the vinaigrette.
2

Meanwhile, in a medium bowl, place tomato, onion, lemon juice and salt ; mix well. Stir in 2 tablespoons of the vinaigrette.
3

Arrange vegetables on serving platter; drizzle remaining vinaigrette over vegetables. Top with tomato mixture.