Mixed Vegetable Grill

Name: Mixed Vegetable Grill
Ingredients: 2 tablespoons white balsamic vinegar; 2 tablespoons canned no-salt-added chicken broth, undiluted; 1 teaspoon chopped fresh oregano; 1 teaspoon olive oil; 1/2 teaspoon minced garlic; 1/8 teaspoon pepper; 1 medium-size sweet red pepper, cut into quarters; 1/2 small eggplant (about 1/4 pound), sliced; 1 small yellow squash, cut into quarters; 1 small zucchini, cut in half lengthwise; 2 (1/2-inch-thick) slices purple onion; Vegetable cooking spray; Fresh oregano (optional)

13 ingredients

2 steps

Ingredients

2 tablespoons white balsamic vinegar
2 tablespoons canned no-salt-added chicken broth, undiluted
1 teaspoon chopped fresh oregano
1 teaspoon olive oil
1/2 teaspoon minced garlic
1/8 teaspoon pepper
1 medium-size sweet red pepper, cut into quarters
1/2 small eggplant (about 1/4 pound), sliced
1 small yellow squash, cut into quarters
1 small zucchini, cut in half lengthwise
2 (1/2-inch-thick) slices purple onion
Vegetable cooking spray
Fresh oregano (optional)

Directions

1

Combine first 6 ingredients in a small bowl, stirring well with a wire whisk. Place sweet red pepper and next 4 ingredients on a baking sheet; brush vegetables with half of vinegar mixture.
2

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetables, cut side down, on rack; grill, covered, 5 minutes. Brush with remaining vinegar mixture; turn vegetables, and grill an additional 5 to 6 minutes or until vegetables are tender. Remove vege-tables from grill; cut onion slices into quarters. Garnish with oregano, if desired.