Source: dLife

A grilled medley of eggplant, squash, asparagus, and mushrooms dressed with vinegar.

Servings

2 whole eggplant , peeled and sliced into 1/3-inch rounds
1.5 lb fresh asparagus , tough stem ends removed
4 fresh portobello mushroom , cleaned and thickly sliced
3 medium zucchini , sliced in 1/2-inch rounds
3 Squash, summer, fresh, medium, FDA , sliced in 1/2-inch rounds
1 olive oil cooking spray
0.25 cup balsamic vinegar
4 piece fresh romaine leaves
1 pinch black pepper
1 fresh basil leaves

1 Preheat the boiler or grill.
2 Grill the vegetables in batches, spray with cooking spray, and drizzling lightly with some of the vinegar.
3 Transfer each cooked batch to a tray and continue until all vegetables are grilled. Allow them to come to room temperature.
4 Cover a serving platter with the romaine leaves. Arrange the vegetables decoratively on the romaine. Grind fresh pepper over the vegetables and garnish with basil leaves. Serve at room temperature.

Leftover grilled vegetables can be refrigerated and make a great addition to any sandwich!