VEGETABLE MIXED GRILL

"This recipe makes a great vegetarian entee, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate when needed, or pre grill and reheat in the oven to order."

FOR THE MARINADE:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp. salt
1/2 tsp. groundblack pepper
FOR THE VEGETABLES:
4 whole Roma tomatoes, cut in half
1 whole yellow zucchini or patty pan squash, cut in half horizontally, lightly score flesh side
1 whole green zucchini, cut in half horizontally, lightly score flesh side
1 large red onion, cut into thick slices
1/2 lb. shiitake or button mushrooms, stems removed (about 8 mushrooms)
1 lb. asparagus, ends trimmed
1 large red or yellow bell pepper, cut sides off into large slabs
2 tbsp. chopped fresh Italian parsley (for serving)

In bowl combine olive oil, balsamic, salt and pepper.

As different vegetables need different cooking times, fill skewers with only one kind of vegetable, for example one skewer of just tomatoes, one of just mushrooms etc. Asparagus, zucchini and onion need not be skewered.

Place prepared skewers and vegetables in baking dish. Brush all vegetables liberally with balsamic oil mixture. Pour remaining balsamic mixture over vegetables. Let sit 10-20 minutes.

Remove vegetables from marinade. Save marinade for after grilling.

Grill vegetables for 3-5 minutes each side on hot BBQ or grill. Take care not to overcook vegetables.

Arrange vegetables on plate and drizzle with 1 oz. of remaining marinade. Sprinkle with parsley and serve. These are also great just at room temperature, if you want to do ahead.

Makes 2 vegetarian entrees or 4 side dish servings
Source: California Tomato Commission