Mixed Vegetable Grill with Balsamic-Honey Marinade
- 1 of 3 Quarter squash, zucchini and eggplant lengthwise and cut in half. Quarter peppers and discard cores and seeds. Cut onion into thick slices. Cut tomatoes in half. Place vegetables in a large bowl along with mushrooms.
- 2 of 3 In a small bowl, combine marinade ingredients and mix well. Pour over vegetables, cover and chill for 2 to 3 hours.
- 3 of 3 Heat a charcoal or gas grill to high heat. Remove vegetables from marinade and place in a grill basket or on grate directly over coals (approximately 450 degrees ) for 3 to 5 minutes on each side, turning once. Transfer vegetables to a large serving bowl. Add parsley, mix well and serve.
Servings Per Recipe: 8
Per Serving: 5 g pro., 599 mg sodium, 30 g carb., 6 g fiber, 209 kcal cal., 10 g Fat, total, 0 mg chol., 1 g sat. fat