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When you have a bounty of summer tomatoes, eggplant and squash, grill them for a lively vegetable salad.
Photo Copyright© 2008 Publications International, Ltd. Used with permission.
3 medium tomatoes, halved
1 medium eggplant, (about 1 1/2 pounds), cut into 1/4-inch-thick slices
1 large red onion, cut into 1/2-inch-thick slices
1 medium yellow squash, halved lengthwise
1 medium zucchini, halved lengthwise
1 1/4 cups Lawry's® Herb & Garlic Marinade With Lemon Juice
4 ounces Parmesan cheese, shaved
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.
(Amount per serving)