- 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
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.