"This flavourful balsamic vegetable combo is a stand alone side, but don't miss the chance to pile it on a crusty roll with an herbed cream cheese. Cook in a panini pan or cast iron skillet for added crunch and flavour."
- Zucchinis green or yellow - 3
- Red Onion - 1
- Sweet Peppers orange or yellow - 2
- Portobello Mushrooms - 4
- Balsamic Marinade
- Garlic Veggie Splash - 1/2 cup
- Fresh or Frozen Ontario garlic cloves - 2 cloves grated or pressed
- Liquid Honey - 2 tsp
- Salt - 1/4 tsp
- Pepper - 1/4 tsp
- Dijon Mustard - 1 tsp
- Fresh flat leaf Parsley - 1/4 cup
Balsamic Marinade: In a bowl, combine Veggie Splash, garlic, honey salt and pepper and mustard; slowly whisk until emulsified.
Cut each zucchini in half crosswise; cut lengthwise into 1/2 inch (1cm) thick slices. Place in large dish. Cut onion into 1/2 inch (1cm) thick rounds; add to dish.
Core and seed sweet peppers; cut into large chunks and add to dish.
Remove stems and gills from mushrooms; cut caps into quarters and pour marinade over vegetables; cover and let stand at room temperature for 2 hours, tossing occasionally.
Place vegetables on greased grill over medium-high heat; close lid and grill, basting frequently with marinade, until tender, about 12 min.
Serve sprinkled with parsley