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Categories:
white balsamic vinegar salt fresh oregano olive oil garlic pepper sweet red pepper eggplant yellow squash zucchini purple onion vegetable cooking spray fresh oregano
Viewed: 70 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
- 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.
