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1
Cut the onions into quarters, leaving the base intact to keep the layers together.
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2
Peel any outer layers which are inedible away.
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3
Halve and core the peppers, stripping away any inner membrane.
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4
Cut the ends away from the zucchini and cut lengthwise into strips about 1/4-inch thick.
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5
Place the onions, peppers, zucchini and mushrooms into a large resealable bag.
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6
In a screw-top jar, combine the extra virgin olive oil, vinegar, garlic, thyme, salt and pepper.
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7
Screw on the lid of the jar and shake vigorously to mix.
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8
Pour the contents of the jar into the resealable bag and seal.
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9
Shake the bag to coat all of the vegetables well.
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10
Preheat the grill to medium heat.
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11
Oncepreheated, add in the onions to the grill.
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12
After 5 min, add in the peppers and zucchini.
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13
After another 5 min, add in the mushrooms and turn the other vegetables.
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14
After another 5 min, turn the mushrooms.
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15
After another 5 min, check all of the vegetables for doneness and remove those which are cooked through.
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16
Continue checking and turning the remaining vegetables till they are all cooked.
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17
Toss the cooked vegetables together and, if you like, serve with crusty French bread and fresh tomatoes.
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18
This simple recipe is a great way to make a lot of grilled vegetables without a lot of fuss.
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19
If you do not have time to make the marinade, add in your favorite bottled marinade or possibly oil and vinegar-based salad dressing instead.
