Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 lemon, juiced
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh basil leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh oregano leaves
• 1/2 teaspoon minced fresh thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 pound eggplant, trimmed and cut lengthwise into 1/2-inch slices
• 1/2 pound zucchini, trimmed and cut lengthwise into 1/2-inch slices
• 1/2 pound yellow squash, trimmed and cut lengthwise into 1/2-inch slices
• 1 medium red onion, peeled and sliced into 1/2-inch rings
• 1 small yellow bell pepper, stem, seeds, and ribs removed, cut in 1/2 lengthwise
• 1/2 cup coarsely grated Pecorino Romano
• 1/2 cup lightly toasted pine nuts, garnish
• Chiffonade fresh basil leaves, garnish
• Bruschetta, recipe below, accompaniment

Directions

Bruschetta:

1 loaf Italian bread, such as Ciabatta, cut crosswise into 1/2-inch slices, ends discarded

1 large whole clove garlic, peeled and crushed

Preheat the grill to medium-high.

Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. Rub 1 side of the bread with the crushed garlic and reserve until ready to serve.