Ingredients

• 1 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley leaves
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick slices
• 2 large red onions, sliced crosswise into 1/3-inch thick slices, secured with toothpicks so that the rings stay together
• 1 large eggplant, ends trimmed, sliced lengthwise into 1/3-inch thick slices
• 1 large or 2 small bulbs fennel, sliced lengthwise into 1/4-inch wedges
• Kosher or sea salt, for garnish, optional
• 1/3 cup finely grated Parmigiano-Reggiano, for garnish, optional

Directions