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Grilled Vegetables with Homemade Sweet Onion Vinaigrette




  • 1/4 cup Moore’s original marinade
  • 1 medium yellow squash
  • 1 small zucchini
  • 1 baby eggplant
  • 1 small red, yellow , or orange bell pepper
  • 1 green tomato or cut into 1/3
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • freshly ground pepper
  • 1-2 tbsp minced garlic fresh cilantro, basil or dill
  • 1/2 medium red onion, cut into thirds



  1. Cut squash, zucchini, and eggplant lengthwise into ½” thick slices.
  2. Cut pepper into 1″ wide slices.
  3. Arrange all vegetables in a large baking pan.
  4. Whisk together Moore’s Original Marinade, olive oil and vinegar.
  5. Measure out, and reserve ¼ cup for onion vinaigrette.
  6. Brush remaining marinade mixture on vegetables.
  7. Sprinkle with pepper.
  8. Prepare grill for medium-high heat.
  9. Coat grill rack with cooking spray.
  10. Grill vegetables until golden brown and tender on both sides.
  11. Transfer all vegetables except onion slices to a plate.
  12. Transfer onion to cutting board and dice; place in a small bowl.
Homemade Vinaigrette Dressing
  1. Start with the 1/4 cup of marinade from steps 4-5.
  2. Add reserved marinade mixture to bowl of onions from step 12.
  3. Stir in herbs.
  4. Spoon on vegetables to serve.

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