Grilled Vegetable Salad



  • Yellow and red bell peppers
  • Squash, cut 1/2" thick
  • Zucchini
  • Eggplant


  1. 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.
  2. Grill 5 minutes on each side, or roast in a 400 degree oven for 30 minutes.