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Prep: 15 min, Marinate: 10 min, Cook: 10 min.
2 tsp. olive oil
3-1/2 Tbs. chopped onions, or chopped green onion
2 Tbs. balsamic vinegar
2 cloves garlic, crushed
2 tsp. Dijon mustard
1/8 tsp. black pepper
3/4 medium yellow summer squash, cut into 1/2 inch rounds
3/4 medium green zucchini, cut into 1/2 inch rounds
3/4 medium eggplant, cut into 1/2 inch rounds
1-1/3 cups cooked rice
Place first six ingredients in a bowl and blend thoroughly to make a marinade. Add the squash, zucchini, and eggplant to the marinade. Marinate for at least 10 minutes. Place vegetables on the grill, turning regularly and brushing with extra marinade. Cook until brown on each side. Serve over cooked rice. If desired, use part of the leftover marinade as a sauce.