Serves: 4-6


  • 3 Tablespoons Boyajian Balsamic Vinegar
  • 1 Tablespoon Boyajian Garlic Oil
  • 1 Tablespoon chopped fresh basil (for sprinkling over grilled vegetables)
  • Fresh cracked black pepper to taste


  • 1 Large eggplant sliced lengthwise (1/2 inch thickness)
  • 2 Medium zucchini, halved and quartered
  • 1 Large Vidalia onion (1/2 inch slices)
  • 2 Medium red bell peppers (halved and quartered)
  • 4 Tablespoons Boyajian Garlic Oil
  • Kosher salt


  1. Prepare dressing in a small bowl, mix completely and set aside
  2. Prepare vegetables by washing and cutting as indicated
  3. Brush vegetables on all sides with Boyajian Garlic Oil and sprinkle with Kosher salt to taste.
  4. Heat the grill on high for 10 minutes then reduce to medium
  5. Place vegetables on grill and cook Eggplant, Zucchini and Bell peppers 8-10 minutes, Onions 10-12 minutes
  6. Turn once halfway through and watch closely as cooking times vary
  7. Arrange on a platter once slightly cooled and add cracked black pepper to taste
  8. Spoon dressing and sprinkle chopped basil
  9. Serve warm or at room temperature. Can be prepared one day ahead, stored in a refrigerator