| Servings | Prep Time | Cook Time |
| 10cups | 20minutes | 15minutes |
| Servings | Prep Time |
| 10cups | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 tsp granulated sugar
- 1 tsp salt
- 1 pinch black pepper
- 2 large tomatoes sliced into 4 thick rounds
- 1 eggplant sliced 1/2-inch thick, lengthwise
- 1 red pepper quartered
- 1 yellow pepper quartered
- 1 zucchini sliced in half, lengthwise
- 1 red onion sliced into 4 thick rounds
- 2 green onions
- olive oil for brushing
- 1 cup fresh basil (or cilantro) coarsely chopped (optional)
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- Preheat the BBQ to medium-high.
- Whisk lemon juice with oil, vinegar, basil, sugar and salt in a large bowl. Season with pepper and set aside.
- Brush the veggies with olive oil, then place on grill (may have to grill in 2 batches). Grill until the veggies are tender and lightly charred, turning often (approx. 6 to 8 minutes).
- Transfer the veggies to a cutting board as they're done (make sure to keep an eye on the tomatoes and green onions as they cook quickly).
- Chop the grilled tomatoes, eggplants, peppers and red onions. Thickly slice the zucchini diagonally.
- Toss the veggies with dressing until well coated. Garnish with fresh basil or cilantro before serving.
- TIP: grilled veggies will keep well covered and refrigerated for up to 2 days.
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