Scrumptious Grilled Vegetable Platter

Ingredients:

  • 1 med eggplant, cut into ½ in rounds
  • ½ tsp dried thyme
  • ¼ cup balsamic vinegar
  • 1 tsp chicken bouillon
  • ¼ tsp black pepper
  • 2 cups portabella mushrooms, sliced in ½ in wedges
  • 1 lg zucchini, cut in ¼ in slices
  • 2 bell peppers sliced in ½ in strips
  • 1 onion, cut in ½ in rings
  • 1 tbs minced garlic
  • 3 tbs olive oil
  • 1 tsp dried parsley
  • 1 tsp dried oregano

Instructions:

  1. Preheat grill to med-high heat.
  2. Combine oil, herbs, vinegar, chicken bouillon and pepper in a bowl and mix well. Add vegetables, mixing well to ensure all are coated with the marinade. Let stand for 30 mins., mixing occasionally.
  3. Arrange vegetable pieces on grill, reserving leftover marinade in bowl. Keep turning every 4-5 minutes until cooked on both sides, brushing with leftover marinade as they cook.
  4. Serve as an appetizer or as a vegetable side with your favorite pasta.

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