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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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.
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