½ cup Balsamic Vinegar
2 tablespoons olive oil
3 garlic cloves
½ teaspoon salt
1 teaspoon fresh thyme
1 teaspoon freshly ground pepper
Assorted Vegetables cut into sliced chunks (i.e. corn, red pepper, zucchini,
onions, etc)
Mix all ingredients; add to vegetables in a Ziploc bag a couple of hours before
cooking on grill. Place on grill until done approximately 10 minutes. Grilling
time is determined by size of cut vegetables. Turn as needed to get nice roasted
grill marks all over vegetables.( Note a grill topper or perforated grid is
recommended to food pieces from falling through the grates and into the heat
source.)