Marinated Grilled Eggplant (or Zucchini or Portobello) with Herb Balsamic

Produce Base (Choose One)

• 1 medium eggplant (about ¾ lb), peeled and sliced about ⅓-inch thick
  or
• 2–3 zucchini or yellow squash, sliced lengthwise or into ½-inch rounds
  or
• 2 large portobello mushrooms, stems removed and sliced thick

Ingredients

• ⅓ cup loosely packed fresh flat-leaf parsley leaves
• ¼ cup Neapolitan Herb Dark Balsamic
• ¼ cup extra virgin olive oil plus 2 tablespoons
• Kosher salt and freshly ground black pepper, to taste

Directions

1. In the bowl of a food processor or blender, add the olive oil, balsamic vinegar, parsley, salt, and pepper.
2. Pulse until the parsley is finely chopped.
3. Pour the marinade into a bowl and set aside.
4. Preheat an outdoor charcoal or gas grill, or a grill pan, until smoking hot.
5. Brush the vegetable slices on both sides with olive oil.
6. Arrange slices on the grill in a single layer without crowding.
7. Grill until well marked:
8. Eggplant: 3–6 minutes per side
9. Zucchini/Squash: 2–3 minutes per side
10. Portobello: 4–5 minutes per side
11. Remove from grill and immediately dip the hot slices into the marinade. Set aside on a plate.
12. Continue grilling and dipping until all slices are cooked and seasoned.
13. Spoon any remaining marinade over the vegetables.
14. Cover with plastic wrap and let marinate at room temperature for about 2 hours (or refrigerate longer if desired).
15. Serve at room temperature.