Ingredients

• 4 fresh beets
• 1 red onion
• 2 red bell peppers
• 2 zucchini
• 1 eggplant
• 1/4 cup canola oil
• 1 1/2 Tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Heat the grill to about medium temperature.

Whisk oil and vinegar together in a large bowl. Set aside.

Cut the beets and onions into 1/2 inch slices. Add to the bowl with the oil and vinegar.

Slice the zucchini and eggplant into 3/4 inch slices. Add to the oil and vinegar.

Season with salt and pepper then toss to coat well.

Grill the vegetables for 3 minutes with the lid closed.

Turn and grill for another 3 minutes.

Can be served hot off the grill or chilled for later.

Serves 8.