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INGREDIENTS

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

DIRECTIONS

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers.

Cook on the prepared grill 2 to 3 minutes per side, brushing frequently

with the marinade, or to desired doneness.

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Ingredients

1 bottle(s) rosé wine
6 ounce(s) Cîroc Vodka
3 ounce(s) Grand Marnier
2 ounce(s) white grape juice
2 ounce(s) lemon juice
2 ounce(s) simple syrup
3 ounce(s) pomegranate juice
3 ounce(s) strained orange juice
1 bottle(s) club soda
1 box(es) blackberries or raspberries

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Directions

Add rosé wine, Cîroc Vodka, Grand Marnier, white grape juice, lemon juice, simple syrup, pomegranate juice, and

strained orange juice to a large pitcher half filled with ice (entire mixture should be light pink).

Pour over small amount of fresh ice in glasses and top each with about 1/2 ounce club soda.

Garnish with blackberries or raspberries.

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Ingredients

1 1/4 ounce(s) Smirnoff No. 21 Vodka
1/4 ounce(s) triple sec
3/4 ounce(s) lemon juice

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Directions

In a shaker with ice, add Smirnoff No. 21 Vodka, triple sec, and lemon juice.

Shake well.

Strain into chilled martini glass rimmed with sugar (optional).

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