Balsamic and Herb Vegetable Medley

Ingredients

• 2 zucchinis
• 2 eggplants
• 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, substitute rice wine vinegar)
• 1 ⁄2 cup (125 mL) olive oil
• 1 tsp salt
• 1 tsp pepper

Directions

1. Slice zucchini and eggplant lengthwise in thick slices.
2. Seed and quarter peppers. Halve carrots lengthwise.
3. Trim green onions and Portobello mushrooms.
4. In a large bowl combine all remaining ingredients and toss over vegetables.
5. Grill vegetables 2-4 minutes on each side; halve mushroom.
6. Arrange on a platter and serve.

Tip: A mandolin slicer will make slicing the vegetables much easier and safer

Recipe first published in Allergic Living magazine. Recipe Inspired By: Simon Clarke