Mixed Vegetable Grill

• 2 tablespoons white balsamic vinegar
• 2 tablespoons canned no-salt-added chicken broth, undiluted
• 1 teaspoon chopped fresh oregano
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/8 teaspoon pepper
• 1 medium-size sweet red pepper, cut into quarters
• 1/2 small eggplant (about 1/4 pound), sliced
• 1 small yellow squash, cut into quarters
• 1 small zucchini, cut in half lengthwise
• 2 (1/2-inch-thick) slices purple onion
• Vegetable cooking spray
• Fresh oregano (optional)

1. Combine first 6 ingredients in a small bowl, stirring well with a wire whisk. Place sweet red pepper and next 4 ingredients on a baking sheet; brush vegetables with half of vinegar mixture.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place vegetables, cut side down, on rack; grill, covered, 5 minutes. Brush with remaining vinegar mixture; turn vegetables, and grill an additional 5 to 6 minutes or until vegetables are tender. Remove vege-tables from grill; cut onion slices into quarters. Garnish with oregano, if desired.

white balsamic vinegar, salt, fresh oregano, olive oil, garlic, pepper, sweet red pepper, eggplant, yellow squash, zucchini, purple onion, vegetable cooking spray, fresh oregano

Taken from www.myrecipes.com/recipe/mixed-vegetable-grill (may not work)