Grilled Vegetables

INGREDIENTS

6 baby eggplant, cut in half

4 zucchini, cut lengthwise

2 red onion, thickly sliced

3 Beefsteak tomatoes, thickly sliced

Large mushrooms

Asparagus

Carrots, with roots

Small Mozzarella balls

Salt and pepper

Balsamic vinegar

Basil

Basting mixture:

1 stick butter

2 teaspoons olive oil

2 cloves garlic, chopped

4 tablespoons dry white wine

DIRECTIONS

• Cut vegetables. Season with salt and pepper


• Melt butter with oil and garlic until heated through. 


• Remove from heat and stir in wine.


• Brush all vegetables with basting mixture.


• Place vegetables on oiled grill rack.


• Grill for 15-20 minutes on medium heat, turning over twice.


• Transfer vegetables to a large platter.


• Drizzle vegetables with balsamic vinegar and sprinkle with fresh basil.  Top with mozzarella balls.