Grilled Balsamic Vegetables

• 4 medium-size fresh beets
• 2 large red bell peppers
• 2 small zucchini
• 1 small eggplant
• 1 large red onion
• 1/4 cup canola oil
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Crumbled goat cheese (optional)

1. Trim stems from beets to 1 inch; cut into 1/2-inch-thick rounds. Cut bell peppers into 1-inch strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 3/4-inch-thick slices. Cut onion into 1/2-inch-thick rounds.
2. Whisk together oil and vinegar in a large bowl. Add cut vegetables, and sprinkle vegetables evenly with salt and pepper, tossing to coat.
3. Grill vegetables, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0). Grill beets 4 to 7 minutes on each side or until tender; grill bell peppers, zucchini, eggplant, and onion 3 to 5 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. Sprinkle vegetables with goat cheese, if desired.

fresh beets, red bell peppers, zucchini, eggplant, red onion, canola oil, balsamic vinegar, salt, freshly ground pepper, goat cheese

Taken from www.myrecipes.com/recipe/grilled-balsamic-vegetables-0 (may not work)