(Makes 4 to 6 servings)
1 green or red bell pepper, cut into strips
1 yellow summer squash, cut into 1/2-inch slices
1 small eggplant, peeled, cut into 1/2-inch slices or chunks
1 Vidalia or Texas sweet onion, sliced
2 tablespoons vegetable oil
2 teaspoons chopped fresh thyme or basil leaves
Balsamic vinegar, if desired
Brush bell pepper, squash, eggplant and onion with oil. Place vegetables on grill rack. Grill 4 to 6 inches from medium-hot coals about 10 to 15 minutes, turning frequently. Remove vegetables from grill as they reached desired doneness (some vegetables will cook faster than others).
Arrange vegetables on serving platter. Sprinkle with thyme, vinegar, salt and pepper. Serve warm or at room temperature.
Substitution: Substitute 1/2 each green and red bell pepper for the whole green bell pepper for a more colorful combination.
Almost any vegetable can be grilled. Steam or microwave vegetables, such as carrots, beets, asparagus or green beans for a few minutes before placing on the grill. Reduce grilling time to about 3 to 5 minutes.