Balsamic Grilled Vegetables

Marinade-

• 1/4 cup extra virgin olive oil

• 1/8 cup good quality balsamic vinegar

• 1 teaspoon Dijon mustard

• 3 cloves minced garlic

• 2 tablespoons fresh minced rosemary

• salt and fresh ground pepper to taste

• 1 large zucchini slices 1/2 inch thick

• 1/2 cup cherry tomatoes

• 1 large red bell pepper cubed

• 1 large orange bell pepper cubes

• 1 large red onion cut into wedges

• 1 cup portabella mushrooms

Whisk marinade ingredients in small bowl.

Transfer all prepared veggies into a large gallon size bag and pour marinade over. Seal bag and shake well to evenly distribute. Let merry in fridge for several hours.

One hour before you plan on grilling soak wooden skewers in water to prevent them from catching fire on grill.

Skewer veggies after one hour onto them and grill over medium heat 12-15 minutes.