TUSCAN GRILLED SUMMER VEGETABLES
Adapted from: A Well-seasoned Appetite: Recipes from an American Kitchen by Molly O'Neill

TUSCAN MARINADE:*
1/2 cup minced sage leaves
1/3 cup red wine
1/3 cup olive oil
1/4 cup minced rosemary
2 cloves minced garlic
1 tbsp. black peppercorns, crushed
1 tbsp. grated orange rind
VEGETABLES:
1 (1 lb.) eggplant, sliced into 2-inch thick rounds
1 (1/2 lb.) white eggplant, sliced into 2-inch thick rounds
2 summer squash, cut into 2-inch thick slices lengthwise
2 zucchini, cut into 2-inch thick slices, lengthwise
2 patty pan squash, cut into 2-inch thick slices lengthwise
1 tbsp. Kosher salt
3 large ripe tomatoes, cut into 2-inch thick slices
1 yellow bell pepper, seeded, deveined, cut into 2-inch wide slices lengthwise
1 red bell pepper, seeded, deveined, cut into 2-inch wide slices, lengthwise
1 medium red onion, peeled, sliced into 1/2-inch thick rounds
1 cup coarsely chopped basil

FOR THE MARINADE:
Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days.

FOR THE VEGETABLES:
Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes.

Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil.

Cover with marinade. Refrigerate 8 hours, turning once.

TO COOK:
Grill over hot coals until tender, about 5 to 10 minutes each side.

*This marinade is also excellent for chicken and flank steak grilling.

Servings: 6 to 8