Ingredients
- VINAIGRETTE:
- 6 tablespoons Land O Lakes® Butter with Olive Oil, melted
- 1 tablespoon rosemary, finely chopped
- 2 teaspoons fresh garlic, finely chopped
- ¼ cup red wine or sherry vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon freshly ground or coarse ground pepper
- ¼ teaspoon salt
- 2 tablespoons pitted kalamata olives, finely chopped
- VEGETABLES:
- 2 medium zucchini, halved lenghwise
- 1 large red bell pepper, quartered
- 1 large yellow bell pepper, quartered
- 1 large red onion, cut into 6 slices
- 1 small eggplant, cut into 6 (½-inch thick) slices
Directions
Combine butter with olive oil, rosemary and garlic in medium bowl. Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside. Heat gas grill on medium or charcoal grill until coals are ash white. Place vegetables onto grill, cut-side down. Grill, turning and brushing occasionally with reserved butter mixture, 13-15 minutes or until vegetables are tender and browned.
Source : allrecipes.Com