6 baby eggplant, cut in half
4 zucchini, cut lengthwise
2 red onion, thickly sliced
3 Beefsteak tomatoes, thickly sliced
Large mushrooms
Asparagus
Carrots, with roots
Small Mozzarella balls
Salt and pepper
Balsamic vinegar
Basil
Basting mixture:
1 stick butter
2 teaspoons olive oil
2 cloves garlic, chopped
4 tablespoons dry white wine
DIRECTIONS
- Cut vegetables. Season with salt and pepper
- Melt butter with oil and garlic until heated through.
- Remove from heat and stir in wine.
- Brush all vegetables with basting mixture.
- Place vegetables on oiled grill rack.
- Grill for 15-20 minutes on medium heat, turning over twice.
- Transfer vegetables to a large platter.
- Drizzle vegetables with balsamic vinegar and sprinkle with fresh basil. Top with mozzarella balls.
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