Grilled Vegetables with Roasted Garlic Italian Vinaigrette Recipe

Ingredients

• 1 large eggplant, unpeeled and cut into 1/4-inch slices
• 1 medium summer squash, unpeeled and cut into 1/4-inch slices
• 1 medium zucchini, unpeeled and cut into 1/4-inch slices
• 2 tablespoons vegetable oil
• 3/4 cup roasted garlic Italian vinaigrette
• 2 tomatoes, unpeeled and chopped
• 1/2 cup finely chopped onion
• 1/4 teaspoon fresh lemon juice
• 1/4 teaspoon salt