TUSCAN GRILLED SUMMER VEGETABLES

TUSCAN GRILLED SUMMER VEGETABLES 1 (1 lb.) eggplant, sliced into 2" thick rounds 1 white 1/2 lb. eggplant, sliced into 2" thick rounds 2 summer squash, cut into 2" thick slices lengthwise 2 zucchini, cut into 2" thick slices, lengthwise 2 patty pan squash, cut into 2" thick slices lengthwise 1 tbsp. Kosher salt 3 lg. ripe tomatoes, cut into 2" thick slices 1 yellow bell pepper, seeded, deveined, cut into 2" wide slices lengthwise 1 red bell pepper, seeded, deveined, cut into 2" wide slices, lengthwise 1 med. red onion, peeled, sliced into 1/2" thick rounds 1 c. coarsely chopped basil 2 c. Tuscan Marinade

TUSCAN MARINADE: 1/3 c. red wine 1/3 c. olive oil 2 cloves minced garlic 1 tbsp. grated orange rind 1/2 c. minced sage leaves 1/4 c. minced rosemary 1 tbsp. black peppercorns, crushed

Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days. Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes each side. Serves 6 to 8.

This marinade is also excellent for chicken and flank steak grilling.

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