Ingredients
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¼ cup Moore's Original Marinade
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1 medium yellow squash
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1 small zucchini
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1 baby eggplant
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1 small red, yellow, or orange bell pepper
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1 green tomato cut into 1/3
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3 tbsp extra-virgin olive oil
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2 tbsp balsamic vinegar
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freshly ground pepper
Homemade Vinaigrette Dressing
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1-2 tbsp minced fresh cilantro, basil or dill
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1/2 medium red onion, cut into thirds
Instructions
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Cut squash, zucchini, and eggplant lengthwise into ½" thick slices.
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Cut pepper into 1" wide slices.
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Arrange all vegetables in a large baking pan.
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Whisk together Moore's Original Marinade, olive oil and vinegar.
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Measure out, and reserve ¼ cup for onion vinaigrette.
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Brush remaining marinade mixture on vegetables.
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Sprinkle with pepper.
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Prepare grill for medium-high heat.
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Coat grill rack with cooking spray.
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Grill vegetables until golden brown and tender on both sides.
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Transfer all vegetables except onion slices to a plate.
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Transfer onion to cutting board and dice; place in a small bowl.
Homemade Vinaigrette Dressing
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Start with the 1/4 cup of marinade from steps 4-5
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Add reserved marinade mixture to bowl of onions from step 12
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Stir in herbs
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Spoon on vegetables to serve.