Grilled Mixed Vegetables with Balsamic-Garlic Basting Sauce and Italian Herbs


  • 1 cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley leaves
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into ¼-inch thick slices
  • + 4 more ingredients
    • 1 large eggplant, ends trimmed, sliced lengthwise into 1/3-inch thick slices
    • 1 large or 2 small bulbs fennel, sliced lengthwise into ¼-inch wedges
    • Kosher or sea salt, for garnish, optional
    • 1/3 cup finely grated Parmigiano-Reggiano, for garnish, optional

1. Preheat a grill or grill pan to medium-high.

View full recipe at SpringPad


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