Balsamic & Herb Vegetable Medley

Think grilled vegetables are difficult to make? Not with our very easy Balsamic and Herb Vegetable Medley.

All it requires is a little rough chopping of peppers, zucchini, eggplant, green onions, carrots and mushrooms.

Then whisk up our balsamic marinade – and get to the grilling. That part only takes a few minutes. The taste combo of this balsamic vegetable dish is simply sublime.

This recipe is also versatile. Depending on your family’s allergies and taste preferences, you can easily swap in asparagus or sections of corn on the cob.

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

Ingredients for Balsamic Vegetables

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, use rice wine vinegar]
1 /2 cup (125 mL) olive oil
1 tsp salt
1 tsp pepper

Instructions for Balsamic Vegetables

Slice zucchini and eggplant on the bias in thick slices.
Seed and quarter peppers. Halve carrots lengthwise.
Trim green onions and portobello mushrooms.
In a large bowl combine all remaining ingredients (herbs, garlic, vinegar, olive oil, salt and pepper). Now add vegetables and toss to combine.
Grill vegetables 2-4 minutes on each side. Halve the mushrooms after cooking.
Arrange on a platter and serve.

Simon Clarke is a chef and recipe developer.