Balsamic and Herb Vegetable Medley | BeyondCeliac.org
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Balsamic and Herb Vegetable Medley

Allergic Living logo
Courtesy of Allergic Living & Chef Simon Clarke


Serves 6-8

Ingredients:Balsamic and Herb Vegetable Medley

  • 2 zucchini
  • 2 eggplant
  • 1 each red, yellow and orange pepper
  • 1 bunch carrots
  • 4 Portobello mushrooms
  • 2 bunches green onions
  • 2 Tbsp. rosemary
  • 2 Tbsp. thyme
  • 4 cloves garlic, minced
  • 1 ⁄4 cup balsamic vinegar
  • 1 ⁄2 cup olive oil
  • 1 tsp. salt
  • 1 tsp. pepper

Directions:

  1. Slice zucchini and eggplant on the bias in thick slices.
  2. Seed and quarter peppers. Halve carrots lengthwise.
  3. Trim green onions and Portobello mushrooms.
  4. In a large bowl combine all remaining ingredients and toss over vegetables.
  5. Grill vegetables 2-4 minutes on each side; halve mushroom.
  6. Arrange on a platter and serve.

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