Barbequed Veggies

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  1. Use zucchini, peppers, red or Spanish onions, and mushrooms sliced into 1/2 inch slices.  
  2. Have barbeque very hot; brush vegetables with a good quality olive oil and equal amounts of balsamic vinegar.  
  3. If desired, sprinkle with chopped Italian parsley or fresh basil, thyme or oregano.  
  4. Salt and pepper to taste.  
  5. Grill until nicely browned and just tender' most vegetables take 3 to 4 minutes.  

You can serve the vegetables at room temperature or hot off the grill.