Balsamic & Herb Vegetable Medley

Makes: 6-8 servings
Free of: gluten and all top allergens

Ingredients

  • 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

Instructions

  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.