Grilled Balsamic Vegetables

Ingredients

3 large zucchinis, green and/or yellow (1-1/2 lb/675 g)

1 large red onion

2 sweet peppers, orange and/or yellow

4 mushrooms

1/4 cup (60 mL) chopped fresh flat-leaf parsley

If you like other kind of vegetables you can use them too.

Balsamic Marinade:

1/3 cup (75 mL) balsamic vinegar

3 cloves garlic, grated or pressed

2 tsp (10 mL) liquid honey

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) olive oil

Method

Balsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified.

Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish.

Core and seed sweet peppers; cut into large chunks and add to dish.

Remove stems and gills from mushrooms; cut caps into quarters and add to dish.

Pour marinade over vegetables; cover and let stand at room temperature for 2 hours, tossing occasionally.

Place vegetables on greased grill over medium-high heat; close lid and grill, basting frequently with marinade, until tender, about 12 minutes. Serve sprinkled with parsley.