Ingredients
| 1 tsp. | fresh rosemary, chopped | | 1/8 tsp. | freshly ground pepper | | 2-1/2 tsp. | olive oil | | 1 tbsp. | raspberry-flavored vinegar | | 1 clove | garlic, minced | | 2 | ears fresh corn, husked | | 1 | sm. zucchini, cut in half lengthwise | | 1 | sm. yellow squash, cut in half lengthwise | | 1 | lg. red bell pepper, cut into quarters | | 1 | md. eggplant, cut in half lengthwise | | 2 slices | red onion | | 1 | lg. unpeeled tomato, cored and cut in half crosswise | | Vegetable cooking spray |
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Instructions
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.
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