Grilled Summer Vegetables

4 small Yellow Summer Squash
3 small Zucchini
1 large Red Onion
2 Red Bell Peppers
3 large Portabella Mushrooms
1/4 cup Extra Virgin Olive Oil
1/4 cup balsamic Vinegar

I usually move the red onions onto a piece of foil after a couple minutes, so they don't fall through the grill. Some veggies are inevitably lost to the grill, but it's well worth it.

Slice squash and zucchini in half length-wise and once width-wise, slice red onion into thick circles, slice red pepper and portabella into thick strips, and place in a large dish. Pour vinegar and olive oil over vegetables, and toss to coat. Grill on medium heat until vegetables are soft, but still slightly crunchy. There will be some extra olive oil and vinegar at the bottom of the pan, so I put the cooked vegetables right back in. Keep in the fridge in an air tight container for up to 5 days.

Serving Size: Makes about 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ELARIVE.