Winn Dixie's Organics & Naturals

There’s more to barbecuing than burgers and chicken. The next time you heat up the grill, use it to cook an entire, well-balanced meal using the following recipe as inspiration. While cooking food over a flame lends it a wondrously unique quality, it’s important to keep it healthy.

If you’re a charcoal devotee, start by replacing lighter fluid with pitch-pine sticks or a chimney starter, and swap out conventional briquettes for new, nontoxic hardwood charcoals, which heat up in less time and burn hotter.

2-inch pieces. If you have time, salt the eggplant and squash; leave in a colander for 30 minutes to draw out extra moisture, then rinse and pat dry.

1/4 cup balsamic or red wine vinegar

1/4 cup olive oil

2 teaspoons minced garlic

1/2 tablespoon dried thyme

1 tablespoon dried rosemary

1/2 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 small eggplant (1/4 pound), sliced into 2-inch-thick rounds

1/2 medium red onion, peeled and cut into

1/2-inch-thick slices

1/2 cup cherry or grape tomatoes, left whole

1/2 yellow bell pepper, cut lengthwise into

2-inch-wide slices

1/2 red bell pepper, cut lengthwise into

2-inch-wide slices Fresh basil leaves, for garnish

1. Combine vinegar, oil, garlic, thyme, rosemary, mustard, salt, and pepper in a glass jar; shake well. (This marinade can be made ahead and refrigerated up to 4 days.)

2. Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.

3. Preheat grill to medium-high. Remove vegetables from marinade and place on grill, using a grilling basket for smaller pieces. Grill until tender, 5–10 minutes per side. Transfer to a large platter, and garnish with fresh basil.