Ingredients

Main Dish

• 3 red bell peppers , large, quartered, seeds and membranes removed
• 3 zucchini , medium, cut lengthwise into ¼ “ slices
• 1 – ½ lbs. sweet potatoes , peeled if desired, cut lengthwise into 1/8” thick slices
• 1 medium eggplant , cut lengthwise into ¼” thick slices
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 3 tbsp. sweet chili sauce
• 4 cloves garlic , minced
• to taste salt
• to taste pepper

Instructions

Instructions:

1. Preheat the barbecue to medium high. Spray the cut vegetables with olive oil spray/
2. If using fresh bell peppers instead of ready roasted, cook them, skin side down, until the skin is blackened and blistered. Transfer to a paper bag and seal for 10 minutes. Peel skin from peppers and discard. Slice peppers into 1/2” lengths.
3. Cook the zucchini, eggplant and sweet potatoes on the heated grill until tender, about 3-5 minutes per side for the sweet potatoes. Remove vegetables from the grill and cut into 1-1/2” pieces. Place in a large shallow resealable container with roasted peppers.
4. To make marinade: combine all ingredients in a jar and shake until well combined. Add to grilled vegetables. Stir to coat. Marinade in the refrigerator for 8 hours or overnight. Drain vegetables from marinade before arranging on a platter.