Grilled Balsamic Vegetables

Prep: 25 min., Grill: 14 min. This flavor-packed dish is just as good served slightly chilled, so feel free to make ahead.

Yield: Makes 6 to 8 servings

Ingredients

• 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)

Preparation

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.

Whisk together oil and vinegar in a large bowl. Add cut vegetables, and sprinkle vegetables evenly with salt and pepper, tossing to coat.

Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°). 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.