Serves 6-8

Free of: Gluten and all top allergens; optional sulphites.

Ingredients

• 2 zucchini
• 2 eggplant
• 1 each red, yellow and orange pepper
• 1 bunch carrots
• 4 portobello mushrooms
• 2 bunches green onions
• 2 tbsp (30 mL) rosemary
• 2 tbsp (30 mL) thyme
• 4 cloves garlic, minced
• 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphites sensitivity, substitute rice wine vinegar]
• 1 ⁄2 cup (125 mL) olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper

Method

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.
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