Photo by S. Kumar/iStock
SERVES 4–6
1 large eggplant (1½–2 pounds)
1 pound yellow squash (or zucchini)
1 large sweet onion
1 red bell pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1½ fresh tomatoes, diced
2 tablespoons capers
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh basil or parsley
Preheat the grill to medium heat. Cut eggplant into 1-inch-thick rounds. Halve the yellow squash lengthwise. Peel the onion, but do not trim the ends, and cut in half. Halve and seed the red bell pepper. In a small bowl, whisk together the olive oil and 1 tablespoon of the balsamic vinegar and brush it on the vegetables, coating them well. Grill the vegetables, turning them often, for about 10–15 minutes or until they are tender but still hold their shape. Remove from grill. Cut eggplant into large cubes and squash into thick slices. Trim and chop the onion; dice the bell pepper. Transfer to a serving bowl, then toss the vegetables with the remaining balsamic vinegar, tomato, capers, salt, black pepper, and basil or parsley.
DONNA VARNER, HILTON HEAD ISLAND