Grilled Vegetables With Balsamic Glaze

Boost your supply of vitamin C and B with this Mediterranean-style combination of veggies.

Ingredients

• 1 large red bell pepper, seeded and cut in 1-inch-wide strips
• 1 medium zucchini, cut into 1/2 -inch-thick slices
• 1 medium red onion, cut into 1/2 -inch-thick slices
• 2 medium portobello mushrooms, stems removed and caps cut into 3/4 -inch-wide strips
• 2 tablespoons extra-virgin olive oil

• 1 teaspoon dried oregano, crumbled
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How to make it   24 minutes

• 1

  Preheat grill or broiler. Lightly coat grill or broiler-pan rack with nonstick cooking spray.
• 2

  In large bowl combine bell pepper, zucchini, onion, and mushrooms. Sprinkle with oil and oregano. Toss to coat. Arrange vegetables in single layer on rack.
• 3

  Grill or broil about 2 inches from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over and cook on other side until done, about 4 to 6 minutes.
• 4

  Arrange vegetables on platter. In small bowl, stir together balsamic vinegar, salt, and pepper. Brush over vegetables. Serve warm or at room temperature.

Nutritional Information(per serving)

• Calories: 101
• Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg

• Sodium: 152 mg
• Carbs: 8 g
• Protein: 2 g
• Fiber: 3 g