2 yellow squash, cut on the diagonal about 1/4-inch thick
2 zucchini, cut lengthwise
1 large eggplant, cut across about 1/4-inch thick
4 portobello mushroom caps, sliced
Extra-virgin olive oil for rubbing vegetables
Sea salt and black pepper, to taste
Roland’s Balsamic Glaze (available at local specialty stores and Calandro’s)
Olive Salad (I like Calandro’s Olive Mix, which includes cubed feta, kalamata olives and green olives)
1. Put sliced vegetables in a large bowl and rub with the olive oil and sprinkle with salt and pepper to taste.
2. Heat grill to medium and place vegetables directly on the grates, about 2 to 3 minutes per side, or until softened.
3. Place the vegetables on a platter, then drizzle a little more olive oil on top, followed by balsamic glaze. Top with olive salad.