Ingredients

2 cups Paula Deen Vidalia Onion Peppercorn Dressing
1 Tablespoon fresh rosemary, chopped
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley
1 medium eggplant, 1/2 ” slices
1 medium zucchini, 1/2 ” slices
1 medium yellow squash, 1/2” slices
1 medium red onion, 1/2” slices
Fresh Basil for garnish

Directions

In a large mixing bowl whisk together Paula Deen Vidalia Onion Peppercorn Dressing, rosemary, garlic, basil and fresh parsley.  Place eggplant, zucchini, squash and onion in bowl and toss to coat.  Cover and allow to marinate for 30 minutes.
Heat grill to medium/high heat.  Place marinated vegetable on grill and cook until browned grill marks are on both sides. (2-3 minutes per side) Salt and pepper to taste and serve. Garnish with fresh basil.