Mixed vegetable grill with balsamic-honey marinade

MAKES 8 servings COOKING METHOD direct heat MARINATE 3 hrs. COOKING TIME 10 min.

• 2 yellow summer squash
• 2 green zucchini
• 1 eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 red onion
• 4 roma tomatoes
• 1 lb. button mushrooms

MARINADE

• 3/4 c. balsamic vinegar
• 3/4 c. vegetable oil
• 3/4 c. honey
• 1 Tbs. salt
• 2 tsp. black pepper
• 3 Tbs. chopped flat-leaf parsley

1. Quarter squash, zucchini and eggplant lengthwise and cut in half. Quarter peppers and discard cores and seeds. Cut onion into thick slices. Cut tomatoes in half. Place vegetables in a large bowl along with mushrooms.
2. In a small bowl, combine marinade ingredients and mix well. Pour over vegetables, cover and chill 2 to 3 hrs.
3. Heat a charcoal or gas grill to high heat. Remove vegetables from marinade and place in a grill basket or on a grate directly over coals (approximately 450 degrees) for 3 to 5 min. on each side, turning once. Transfer vegetables to a large serving bowl. Add parsley, mix well and serve.

PER SERVING 209 CAL; 10 g FAT ( 1 g SAT); 5 g PRO; 30 g CARB; 6 g FIBER; 599 mg SODIUM; 0 g CHOL