Grilled Vegetables with Roasted Garlic Italian Vinaigrette

Prep 20 min
Total 45 min
Ingredients 9
Servings 8

Add something tasty to your family’s Italian cuisine night. Serve these grilled vegetables and roasted garlic vinaigrette – a distinctive side dish. MORE + LESS -

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

Directions

Hide Images

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.