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