Grilled Vegetable Platter

Name: Grilled Vegetable Platter
Yield: 6
Ingredients: 1/3 cup balsamic vinegar; 3 tablespoons olive oil; 1 tablespoon snipped fresh basil; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 2 red sweet peppers, stemmed, seeded, and quartered; 2 yellow sweet peppers, stemmed, seeded, and quartered; 1 bulb fennel, stemmed and cut into 1/4-inch-thick segments; 6 large mushrooms; 2 medium Japanese eggplants, ends trimmed and cut lengthwise into 1/2-inch-thick slices; 2 zucchini, cut diagonally into 1/2-inch-thick slices; 8 ounces fresh asparagus, trimmed; Fresh basil sprigs (optional)

Grilled Vegetable Platter was pinched from <a href="http://www.diabeticlivingonline.com/recipe/vegetables/grilled-vegetable-platter/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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1/3 cup balsamic vinegar

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3 tablespoons olive oil

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1 tablespoon snipped fresh basil

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2 cloves garlic, minced

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1/4 teaspoon salt

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1/8 teaspoon ground black pepper

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2 red sweet peppers, stemmed, seeded, and quartered

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2 yellow sweet peppers, stemmed, seeded, and quartered

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1 bulb fennel, stemmed and cut into 1/4-inch-thick segments

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6 large mushrooms

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2 medium Japanese eggplants, ends trimmed and cut lengthwise into 1/2-inch-thick slices

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2 zucchini, cut diagonally into 1/2-inch-thick slices

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8 ounces fresh asparagus, trimmed

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Fresh basil sprigs (optional)

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