• 2 Tbsp balsamic vinegar
  • 2 Tbsp sherry vinegar
  • 1/4 cup olive oil
  • 2 Tbsp tarragon, chopped
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 Tbsp Inglehoffer© Original Stone Ground Mustard
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 large eggplant
  • 4 tomatoes
  • 2 large zucchini
  • 2 large summer squash
  • 1 large sweet Vidalia onion


Game Time

  • Preheat grill on high for 10-15 minutes. Use long-handled brush and ensure cooking grates are cleaned. Adjust burners to low-medium heat, approximately 250 F.
  • Whisk together balsamic vinegar, sherry vinegar, olive oil, tarragon, shallots, garlic, mustard, salt and pepper in a bowl to create marinade.
  • Wash and chop vegetables into bite-sized pieces. Skewer with large bamboo or metal skewers. Brush generously with marinade.
  • Place on grill and cook for 2-3 minutes on each side. Remove and place on serving platter, drizzle with remaining marinade and serve.
Beringer Founders' Estate Pinot Grigio

Pairs well with

Beringer Founders' Estate© Pinot Grigio

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