Grilled Vegetables with Extra Virgin Oil and Balsamic Vinegar

Ingredients:

• 1/2 cup extra virgin olive oil by FOS 1704
• 2 tbsp. balsamic vinegar by Kalamata Papadimitriou
• 1/2 tsp. sea salt flakes by FOS
• 1/2 tsp. ground black pepper
• 2 eggplants, cut into centimeter slices
• 3 zucchinis, cut into  centimeter slices
• 2 green bell peppers, cut into centimeter slices

Preparation instructions:

1. Whish extra virgin olive oil, balsamic vinegar, sea salt flakes and pepper in a large bowl.
2. Toss eggplant, zucchinis, and bell peppers in soy sauce marinade.  Marinated for about 45 minutes.
3. Preheat grill for medium heat and lightly oil the grate, Remove vegetables from marinate, shaking off excess.
4. Grill vegetables on preheated grill until tender, 10-15 minutes brushing vegetables with marinade.  Transfer cooked vegetables to a platter and serve with any remaining marinade.