Steps
- 1
Cut ends off eggplant, then cut eggplant in half. Take each half and cut into 1/2" slices. Place on tray, sprinkle with salt to draw out extra moisture. Let set for about 15 minutes, rinse and pat dry.
- 2
Prep remains vegetables.
- 3
Place all vegetables in bowl and marinate for 15-20 minutes while heating grill, grill pan or foreman grill.
- 4
Spray grill with coating spray. Place veggies on grill and grill turning once to get color on both side and veggies are done.
- 5
Remove and place on tray, sprinkle with salt and pepper, until until all are done.
- 6
Arrange veggies on platter insert rosemary and drizzle with balsamic vinegar.
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