Chef Lauren Von Der Pool's Grilled Eggplant and Zucchini Vegetable Medley  
Serves 4 to 6
Ingredients
  • 2 Asian eggplants, cut in half
  • 2 baby squash, cut in half
  • 2 baby zucchini, cut in half
  • 2 purple bell peppers, cut into chunks
  • 1 medium white onion, cut into chunks
  • Pink Himalayan sea salt to taste
  • ¼ cup Sauvignon Blanc vinegar
  • ¼ to ½ cup Meyer lemon olive oil
  • 2 Tbsps. lemon thyme honey
Directions 
  1. Preheat grill.
  2. In large bowl, add ingredients; toss together.
  3. Put vegetables on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy.
  4. Serve.