Easy Balsamic & Olive Oil Grilled Vegetables

When I say easy, you say "yes!" - easy, yes!; easy, yes! When I say, quick you say "yes" - quick, yes!; quick yes! You will "cheer" how easy, quick and tasty this recipe is for your dinners or lunch (plus, you can use the grilled veggies in tofu scrambles, wraps with hummus, or for sandwiches with avocado later if you want)! Plus, did I mention that the recipe is grilled? So, you don't have to heat up your house all.summer.long. I'm ready to pack this blog with fast, yummy and grilled (stay tuned for smoked!!!!) vegan ideas. Move over meat, the vegetables are coming through! Serve these vegetables with my Holiday Potatoes with Chives for a full meal.

Ingredients:

• 7-8 baby bella mushrooms (sliced)

• 1/2 large eggplant (cubed with skin on)

• 1 zucchini (chopped with skin on)

• 1 bell pepper (de-seeded and chopped)

• 1/2 red onion (sliced thickly)

• 1/2 pint cherry (or grape) tomatoes

• salt & pepper (to taste)

• Dash of dried oregano

• 1 tbsp avocado oil

• 1 tbsp balsamic vinegar

Directions:

1. Pre-heat grill to ~400 degrees F.

2. While your grill gets up to temperature, add all ingredients above into a large bowl; toss with your hands until the vegetables are coated and evenly mixed.

3. Once your grill is up to temperature, dump the vegetable mixture into a large grill basket and grill for ~15-20 shaking the basket (or tossing the vegetables with tongs) several times (~3 times).

4. When vegetables are slightly charred and softened (your tomatoes will look a bit "wrinkly" and vegetables will be browned), remove from heat (with grill gloves!) and set aside to cool on a trivet.

Serve with Holiday Potatoes with Chives or Fresh Watermelon-Berry Salad with Mint & Cucumber.

With love & hope for a better future for all of us - Jamie