Vegetable-Stuffed Grilled Portobellos

• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 6 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon each dried thyme, marjoram and basil
• 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
• 2 medium onions, halved and sliced
• 2 medium zucchini, halved and sliced
• 1 medium sweet red pepper, cut into 3/4-inch pieces
• 2 plum tomatoes, halved and sliced
• 5 small carrots, halved lengthwise and cut in half
• 1/2 cup garlic-herb spreadable cheese

1. In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
2. Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. Spread cheese over mushrooms; top with vegetables.

olive oil, balsamic vinegar, garlic, salt, thyme, portobello mushrooms, onions, zucchini, sweet red pepper, tomatoes, carrots, garlic

Taken from www.tasteofhome.com/recipes/vegetable-stuffed-grilled-portobellos/ (may not work)