Grilled Vegetable Medley

Grilled Vegetable Medley

Yield: 4 Servings

Ingredients:

• 1 medium yellow squash, sliced on a bias
• 1 medium zucchini, sliced on a bias
• 1 medium eggplant, sliced into ¾ inch slices
• 1 fresh red onion, sliced into ¾ inch slices
• 2 fresh roma tomatoes, sliced in half lengthwise
• 1 green bell pepper, stemmed, seeded and quartered
• 1 yellow bell pepper, stemmed, seeded and quartered
• 1 red bell pepper, stemmed, seeded and quartered
• 1-6 ounce package fresh shiitake mushrooms, cleaned
• 3 fresh green onions, cut in half
• Kosher salt and freshly ground pepper, to taste
• ½ cup Balsamic Vinegar
• ½ cup extra virgin olive oil

Directions:

1. Pre-heat grill to high and prepare all vegetables. Place the vegetables in a roasting pan. Season the vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar.
2. Place the vegetables, cut side down, on the hot grill and cook for two minutes on each side or until tender and nicely marked by the grill.
3. Remove from the grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste