Marinated Grilled Vegetables

This Mediterranean-based dish is easy and versatile. It can be done with just one or all of the vegetables for an incredibly tasty side or main dish served on grains with salad. This is a sure way to get carotenes, bioflavonoids and the health benefits of olive oil and garlic into your summer menu.

Marinade:
2 Tbsp (30 ml) extra-virgin olive oil
2 Tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) herbes de Provence
2 cloves garlic, pressed
4 portobella or portobello mushrooms, thickly sliced
1 eggplant, thickly sliced
2 zucchini, thickly sliced
2 coloured bell peppers, thickly sliced
1 red onion, thickly sliced

In a large bowl mix the marinade. Toss the sliced vegetables in the marinade until well covered. Place the vegetables directly on the hot grill or use a grilling basket. Grill until marks appear on the vegetables. Turn over and cook until soft. Serve hot, at room temperature or chilled. Serves six.

Source: alive #248, June 2003