Grilled Mediterranean Vegetables


  1. Set the eggplant and zucchini slices into the vinaigrette to marinate for at least 30 minutes.
  2. Grill the vegetables over medium-high heat until golden brown on each side.
  3. Place the vegetables into a storage container with a lid. Label, date and refrigerate.


  • 3/4 cup Roma® Vinaigrette, Balsamic
  • 6 slices eggplant, 1/2-inch thick
  • 6 slices Peak Fresh Produce® Zucchini, bias cut, 3/8-inch thick