Grilled Vegetables

Ingredients

Makes: 6 servings

Cook: 8 minutes

• 2 medium red bell peppers, halved and trimmed

• 2 medium yellow bell peppers, halved and trimmed

• 1 red onion, cut into 6 wedges

• 2 fresh jalapeño peppers, halved*

• 1 head garlic, halved**

• 8 ounces button mushrooms, cleaned and trimmed***

• 1/4 cup white wine vinegar

• 1/4 cup balsamic vinegar

• 1 clove garlic, minced

• 1/2 cup olive oil

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon chopped fresh rosemary

Directions

In a 2-gallon resealable plastic bag, combine red bell peppers, yellow bell peppers, red onion, jalapeños, garlic, and mushrooms.

In a small bowl whisk together white wine vinegar, balsamic vinegar, garlic, olive oil, salt, pepper, and rosemary. Pour over vegetables in bag. Massage to distribute marinade evenly. Marinate for 2 hours in the refrigerator.

Heat a gas or charcoal grill to medium heat. Drain vegetables, discarding marinade. In a grill basket, grill vegetables to desired doneness, 8 to 12 minutes, or until lightly charred.