Tuscan Grilled Summer Vegetables

Ingredients

• 1 eggplant, 1 pound, sliced into 2-inch-thick rounds
• 1 white eggplant, 1/2 pound, sliced into 2-inch-thick rounds
• 2 summer squash, cut into 2-inch-thick slices, lengthwise
• 2 zucchini, cut into 2-inch-thick slices, lengthwise
• 2 patty pan squash, cut into 2-inch-thick slices
• 1 tablespoon kosher salt
• 3 large, ripe tomatoes, cut into 2-inch-thick slices
• 1 yellow bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
• 1 red bell pepper, seeded, deveined, cut into 2-inch-wide slices, lengthwise
• 1 medium red onion, peeled, sliced into 1/2-inch-thick rounds
• 1 cup coarsely chopped basil
• 2 cups Tuscan marinade (see above)

Four to six servings

Preparation

1. Put eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry and place in a large, shallow glass or ceramic dish. Add the remaining vegetables and basil. Cover with the Tuscan marinade. Refrigerate for 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes per side.