Grilled Vegetable Salad
Ingredients
- Yellow and red bell peppers
- Squash, cut 1/2" thick
- Zucchini
- Eggplant
Directions
- Let the eggplant sit in the roasting pan with salt and pepper for 30 minutes; dab up extra liquid. Sprinkle with sage and balsamic vinegar or extra virgin olive oil, and salt and pepper.
- Grill 5 minutes on each side, or roast in a 400 degree oven for 30 minutes.
