GRILLED VEGETABLES

• 3 large eggplants, cut into ½ inch slices
• 5 zucchini, cut into ½ inch slices lengthwise
• 5-6 red and yellow peppers, cut into thick strips
• 10 stalks asparagus
• 1 large sweet red onion, cut into ½ inch slices
• 1/2 tsp. sea salt
• 1/4 C olive oil for brushing
• 4 TBS balsamic vinegar
• 1/8 C each of parsley & basil, chopped finely
• 1/4 C goat cheese, optional
• Sourdough bread, sliced

Mix olive oil and salt together, brush vegetables on both sides with oil mixture. Place on a medium/high grill and let cook about 5-6 minutes on each side. Transfer to a large platter and arrange allowing room in the middle for some crusty sourdough bread slices.

Sprinkle with balsamic vinegar, garnish with parsley, basil and goat cheese.