Grilled Vegetables

Ingredients

• 1 crookneck yellow squash, cut into 1/2-inch thick slices
• 1 zucchini, cut in half lengthwise
• 1 yellow onion, cut into slices 1/2-inch thick
• 2 firm tomatoes, cut in half
• 8 whole fresh mushrooms, stemmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 1 tablespoon chopped fresh rosemary (or oregano-1 tsp. if using dried herbs)
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• salt

Directions

1. 1

   Prepare grill. Lay all veggies in an oiled wire-hinged rack. Brush with some of the sauce made by mixing olive oil, vinegar, garlic, crumbled herbs, salt and pepper together in a small bowl. Place wire-hinged rack on grill rack over low fire. Grill, turning and basting several times and brushing with additional sauce, until tender, 8-10 minutes; onion will still be somewhat firm. Transfer to a serving dish, season with salt and pepper, and serve at once.