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Balsamic & Herb Vegetable Medley

Balsamic & Herb Vegetable Medley crop2Serves 6-8

Free of: Gluten and all top allergens.


  • 2 zucchini
  • 2 eggplant
  • 1 each red, yellow and orange pepper
  • 1 bunch carrots
  • 4 portobello mushrooms
  • 2 bunches green onions
  • 2 tbsp rosemary
  • 2 tbsp thyme
  • 4 cloves garlic, minced
  • 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphite sensitivity, substitute rice wine vinegar]
  • 1 ⁄2 cup (125 mL) olive oil
  • 1 tsp salt
  • 1 tsp pepper


  1. Slice zucchini and eggplant on the bias in thick slices.
  2. Seed and quarter peppers. Halve carrots lengthwise.
  3. Trim green onions and portobello mushrooms.
  4. In a large bowl combine all remaining ingredients and toss over vegetables.
  5. Grill vegetables 2-4 minutes on each side; halve mushroom.
  6. Arrange on a platter and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

More Great Grilling Recipes: 
Zesty Orange Lamb Kebabs
Sweet & Spicy Spare Ribs

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