<http://schema.org/recipeInstructions>
" Grill the vegetables: In a large bowl, combine white and purple eggplant, squash, zucchini, and green beans. Add the oil, vinegar, salt, and pepper and toss to coat thoroughly. On a hot grill, place vegetables, cut side down, and cook until dark grill marks are apparent -- 3 to 5 minutes. Turn and continue to grill until vegetables are tender -- 3 to 5 more minutes. Serve hot or at room temperature. Store covered in refrigerator for up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27736/balsamic-grilled-summer-vegetables-3616/>