Balsamic-Grilled Summer Vegetables

• 1 lb. white eggplant
• 1 lb. eggplant
• 1 lb. yellow squash
• 1 lb. green zucchini
• 1/2 lb. green beans
• 1/4 c. extra-virgin olive oil
• 2 tbsp. aged balsamic vinegar
• 1/2 tsp. salt
• 1/2 tsp. fresh-ground pepper

1. Grill the vegetables: In a large bowl, combine white and purple eggplant, squash, zucchini, and green beans.
2. Add the oil, vinegar, salt, and pepper and toss to coat thoroughly.
3. On a hot grill, place vegetables, cut side down, and cook until dark grill marks are apparent -- 3 to 5 minutes.
4. Turn and continue to grill until vegetables are tender -- 3 to 5 more minutes.
5. Serve hot or at room temperature.
6. Store covered in refrigerator for up to 3 days.

white eggplant, eggplant, yellow squash, green zucchini, green beans, extravirgin olive oil, aged balsamic vinegar, salt, freshground pepper

Taken from www.delish.com/recipefinder/balsamic-grilled-summer-vegetables-3616 (may not work)