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

Ingredients

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

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

View full recipe at SpringPad