¼ cup Balsamic vinegar

¼ cup extra virgin olive oil 2 tsp. minced garlic

½ tablespoon dried thyme 1 tbs. dried rosemary

½ tbs. Dijon mustard

½ tsp. sea salt

½ tsp. freshly ground black pepper


Several cups of chopped vegetables – your choice (eggplant, string beans, summer squashes, onions, cherry tomatoes, Bell pepper, asparagus, mushrooms, sweet potato, red-skinned potatoes, beets, carrots……). Chop the quicker-cooking veggies into larger pieces than the slower-cooking ones so that they will all be ready in about the same length of time.


Fresh basil


  1. Combine all marinade ingredients in a glass jar. Shake well. This can be made ahead and refrigerated for up to 4
  2. Place all vegetables in a large glass dish or plastic container with a lid. Pour marinade over all and toss well so that all the veggies are coated. Let sit for at least 30 minutes; can sit for up to 2
  3. Preheat oven on grill setting. Remove vegetables from marinade and place in a greased baking dish. Cook until
  4. Transfer to a large platter and garnish with


The vegetables can also be grilled outdoors with a medium-high grill setting. About 5-10 minutes per side. Use a grilling basket for smaller pieces.

pdf of recipe can be found here