When you have a bounty of summer tomatoes, eggplant and squash, grill them for a lively vegetable salad.
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1. Place vegetables in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
Refrigerate 30 minutes. Remove vegetables from marinade, reserving marinade. Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat 10 to 12 minutes or until tender, turning occasionally and brushing frequently with reserved marinade. Coarsely chop vegetables. Sprinkle with cheese.