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Prep 25min
Total25min
Servings7
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Ingredients
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
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Steps
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.
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Mushroom lovers can add 1 or 2 cups sliced mushrooms and a few tablespoons more dressing to the vegetable mixture.
For extra flavor and do-ahead convenience, refrigerate the bag of vegetables and dressing up to 4 hours before grilling.
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