- 1 medium eggplant
- 2 small zucchini
- 1 red bell pepper
- 1 pint mixed color cherry tomatoes
- 3 Tablespoons olive oil
- 1 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons balsamic glaze, preferably Simply Enjoy
Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl.
Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.
Set a grill to medium-high heat and place vegetables in a grill basket.
Cook for 15–20 min. tossing every 3 minutes, until vegetables are tender and lightly charred.
Meanwhile, coarsely chop the basil.
Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.