Barbecued Grilled Vegetables

• 1/4 cup chicken broth, no-salt-added
• 1/4 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1/4 teaspoon pepper
• 2 inches sweet onions (thick slices)
• 2 small sweet red peppers, seeded and cut into small bite-size pieces
• 2 small zucchini, cut in half lengthwise
• 1 small eggplant, sliced
• to taste vegetable oil cooking spray

1. In a small bowl, combine first 6 ingredients and mix well using a wire whisk.
2. Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.
3. Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.
4. Serve immediately.

chicken broth, balsamic vinegar, oregano, clove garlic, olive oil, pepper, sweet onions, sweet red peppers, zucchini, eggplant, vegetable oil cooking spray

Taken from www.food.com/recipe/barbecued-grilled-vegetables-3402 (may not work)