- 1 medium unpeeled eggplant, cut lengthwise into 1/2-inch slices
- 1 medium unpeeled zucchini, cut lengthwise into 1/2-inch slices
- 1 red bell pepper, quartered lengthwise
- 1 medium red onion, cut crosswise into 1/2-inch slices
- 2 plum tomatoes, halved lengthwise
- 5 tablespoons Crisco® 100% Extra Virgin Olive Oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon coarse black pepper, divided
- 2 teaspoons red wine vinegar
- 3/4 teaspoon dried oregano leaves, crushed
- 2 cloves garlic, minced
- 2 tablespoons fresh basil leaves, cut in very thin strips
- 1 tablespoon minced fresh flat leaf parsley
- 1/4 cup shredded Parmesan cheese
- Heat grill to medium heat. Combine eggplant, zucchini, red pepper, onion slices and tomato halves in extra large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing to coat.
- Grill eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred. Grill tomatoes over indirect heat about 5 minutes or until softened. Cool vegetables. Chop into 3/4-inch pieces.
- Combine vinegar, oregano, garlic and remaining 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; mix well. Add grilled vegetables, basil and parsley; toss to coat. Serve at room temperature, sprinkled with Parmesan cheese.