Grilled Vegetables With Balsamic Glaze

• 1 large red capsicum, seeded and cut in 2 cm-wide strips
• 1 medium zucchini, thinly sliced
• 1 medium red onion, thinly sliced
• 2 portobello mushrooms, stems removed and caps cut into 2 cm-wide strips
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. 1. Preheat grill or barbecue. Lightly coat a grill rack with non-stick cooking spray.
2. 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
3. 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.
4. 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.

red, zucchini, red onion, portobello mushrooms, extra virgin olive oil, oregano, balsamic vinegar, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/grilled-vegetables-with-balsamic-glaze-50094504 (may not work)