Recipe: Grilled Summer Vegetables with Balsamic Garlic-Herb Marinade

GRILLED SUMMER VEGETABLES

THE MARINADE:
1/2 cup balsamic vinegar
1 1/2 cups olive oil
2 cloves fresh garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon sugar
Salt and fresh ground black pepper to taste

THE VEGETABLES:
1 large zucchini, sliced 3/4-inch thick
1 large yellow squash, sliced 3/4-inch thick
1 medium eggplant, sliced 3/4-inch thick
1 large red onion, sliced 3/4-inch thick
2 large tomatoes, sliced 1-inch thick

Combine all ingredients for marinade and pour over sliced vegetables, marinate for 30 minutes.

Cook on a hot grill for 2-3 minutes on each side.

Makes 4-6 servings
Source: The Florida Department of Agriculture