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         Title: Grilled Vegetables   
    Categories: Vegetarian   
         Yield: 5 Servings   
      
         1 lg Zucchini; chopped   
         1    Eggplant; sliced   
         8 oz Crimini mushrooms; sliced   
         1    Bell pepper; chopped   
         1 lg Red onion; sliced   
         2    Beef tomatoes   
        12    Cherry tomatoes; on skewers   
       1/3 c  Balsamic vinegar (80 g)   
       1/4 c  Olive oil (60 g)   
         5 cl Garlic; finely diced   
         1    Lime; juice of   
       1/2 ts Sea salt (3 g)   
       1/2 ts Black pepper (1 g);   
              - freshly ground   
      
     Preparation time: 30 minutes   
     Cooking time: 15 minutes   
      
     These colourful grilled vegetables are marinated in the most   
     flavourful balsamic marinade, making them juicy and delicious!   
      
     In a small bowl, mix the Balsamic Marinade ingredients together.   
      
     Divide all the vegetables between two large ziplock bags and add in,   
     except the beef tomatoes, cherry tomatoes, and the onions. Pour the   
     marinade into both bags, leaving a few tb behind. Toss the bags to   
     distribute the marinade. Allow the veggies to marinate for at least   
          30    minutes but up to a day.   
      
     Heat and prepare your grill while the veggies are marinating. When   
     ready, add the veggies to the grill at high heat, either directly to   
     the grill for larger vegetables, or to a grill sheet or foil for all   
     the other vegetables.   
      
     Add the red onion slices, beef tomatoes, and cherry tomatoes onto the   
     grill too, and brush with the remaining balsamic glaze. Brush all the   
     other vegetables with any remaining glaze too.   
      
     Grill the vegetables until tender. The timing will vary slightly;   
     about 5 to 6 minutes for the cherry tomatoes mushrooms, eggplants,   
     and zucchini; and about 10 to 15 minutes for the bell peppers, red   
     onions, and beef tomatoes. The straight grill for larger vegetables.   
      
     Remove from the grill into an aluminium foil container, and lightly   
     season with salt and pepper over the top. Serve and enjoy!   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
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