Savory Grilled Vegetables

Serve these as a side dish with chicken or pork or chill for a salad.

• Ready In: 36 mins
• Serves: 8

Ingredients

• 1⁄2 cup olive oil
• 2  tablespoons  balsamic vinegar
• 4  garlic cloves, minced
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 1  teaspoon  snipped fresh oregano
• 16  fresh asparagus spears
• 6  fresh portabella mushroom caps
• 3  small zucchini, cut lengthwise into 1/2-inch slices
• 3  small  summer squash, cut lengthwise into 1/2-inch slices
• 1  medium  sweet red pepper, cut into 8 wedges
• 1  medium onion, cut into 1/2-inch slices
• 1⁄2 cup  crumbled feta cheese

Directions

1. In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
2. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
3. Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
4. To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
5. Sprinkle with feta cheese.