Grilled Vegetables Recipe

1 green bell pepper, quartered
1 eggplant, cut crosswise into 1/2 inch-thick rounds
1 red and/or yellow/orange bell pepper, quartered
1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices
1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices
2 tablespoons chopped herbs, such as tarragon, thyme and/or basil
2 tablespoons red wine vinegar or sherry vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Preheat grill to high heat. Arrange veggies in one layer on grill, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.

Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.

I also love grilling fruit, like pineapple, nectarines, etc….use your imagination.