Grilled Balsamic Vegetables

 

1

small eggplant (about 3/4 lb), cut into 1-inch pieces

1

medium red bell pepper, cut into strips

1

yellow summer squash, cut diagonally into 1/2-inch slices

1/2

medium red onion, cut into 1/2-inch wedges

1/2

cup balsamic dressing

2

tablespoons finely shredded Parmesan cheese

3

tablespoons sliced fresh basil leaves

• 1 In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
• 2 Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill “wok”). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
• 3 Sprinkle with cheese and basil.