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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