The grill adds tremendous flavor and complexity to vegetables as is the case in this recipe for Grilled Summer Vegetables with Parmesan from Good Housekeeping's Family Italian Cookbook (Hearst Books 2014). Vegetables are lightly brushed with a red-wine vinaigrette before they hit the grill and are finished with a touch of fresh basil and Parmesan shavings.

In addition to this tasty summer side dish, the Family Italian Cookbook features over 180 other mouth watering recipes straight from your favorite trattoria.

GRILLED SUMMER VEGETABLES WITH PARMESAN

active time: 20 minutes

total time: 30 minutes

makes: 8 side-dish servings

Ingredients

3 tablespoons red wine vinegar

1 garlic clove, crushed with garlic press

¾ teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ cup olive oil

2 pounds plum tomatoes, each cut lengthwise in half

2 red peppers, each cut lengthwise into quarters

2 medium zucchini (8 ounces each), cut crosswise into ½-inch-thick slices

1 large eggplant (1½ pounds), cut crosswise into ½-inch-thick slices

1 large onion (12 ounces), cut into ½-inch-thick slices

½ cup loosely packed fresh basil leaves, chopped

2 ounces Parmesan cheese

Ingredients

Prepare outdoor grill for covered, direct grilling on medium heat.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On two jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook until all vegetables are tender and lightly charred on both sides. Cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes. Return cooked vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave Parmesan into large pieces over vegetables.

Each serving: About 155 calories, 4g protein, 16g carbohydrate, 10g total fat (3g saturated), 5g fiber, 8mg cholesterol, 320mg sodium

Recipe courtesy of Good Housekeeping's Family Italian Cookbook (Hearst Books 2014)