Grilled Vegetables With Balsamic Glaze

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   1. Preheat grill or barbecue. Lightly coat a grill rack with non-stick cooking spray.

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   2. Combine capsicum, zucchini, onion and mushroom in a large bowl. Sprinkle with oil and oregano. Toss to coat. Place vegetables on the rack in a single layer

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   3. Grill or barbecue about 5 cm from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over; cook until done, about 5 minutes.

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   4. Arrange vegetables on a platter. Mix the balsamic vinegar, salt and pepper in a small bowl. Brush over vegetables. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.