GRILLED VEGETABLES WITH BALSAMIC GLAZE

GRILLED VEGETABLES WITH BALSAMIC GLAZE image

Number Of Ingredients 9

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1 large red capsicum, seeded and cut in 2 cm-wide strips
1 medium zucchini, thinly sliced
1 medium red onion, thinly sliced
2 portobello mushrooms, stems removed and caps cut into 2 cm-wide strips
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

1. Preheat grill or barbecue. Lightly coat a grill rack with non-stick cooking spray. 2. Combine capsicum, zucchini, onion and mushroom in a large bowl. Sprinkle with oil and oregano. Toss to coat. Place vegetables on the rack in a single layer 3. Grill or barbecue about 5 cm from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over; cook until done, about 5 minutes. 4. Arrange vegetables on a platter. Mix the balsamic vinegar, salt and pepper in a small bowl. Brush over vegetables. Serve warm or at room temperature.