Ingredients
1 green bell pepper, quartered
1 eggplant, cut crosswise into 1/2 inch-thick rounds
1 red 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
Description
When Eggplant, Peppers And Summer Squashes Are In Season, Use A Simple Cooking Method Such As Grilling To Fully Enjoy Them And Benefit From Their Nutrients.
Wholefoods
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter