BARBECUED GRILLED VEGETABLES

Barbecued Grilled Vegetables image

Provided by Dancer

Yield 4 serving(s)

Number Of Ingredients 11

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1/4 cup chicken broth, no-salt-added
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 clove garlic, minced
1 teaspoon olive oil
1/4 teaspoon pepper
2 inches sweet onions (thick slices)
2 small sweet red peppers, seeded and cut into small bite-size pieces
2 small zucchini, cut in half lengthwise
1 small eggplant, sliced
to taste vegetable oil cooking spray

Steps:

In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
Serve immediately.