Yet another delicious way to grill some of summer's bounty. I served this with risotto.
2 medium-large summer squashes or zucchinis, cut up
3 medium eggplants, cut up
3 medium tomatoes, seeded and cut up
2 large shallots or 1 medium red onion, chopped
6-8 cloves garlic, minced
2 tsp minced fresh rosemary
2 Tbsp red wine vinegar
Salt and pepper
Place the vegetables in a large bowl. Drizzle generously with olive oil and toss to coat. Combine the garlic, rosemary, and vinegar in a small bowl or jar, then pour over the vegetables and stir until everything is well coated. If you have time, let them marinate, stirring occasionally, for up to an hour or two.
Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking. This will take 25-30 minutes, depending on how large or small the pieces are.