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Source: George Foreman's Knock-Out-The-Fat Cookbook

Mixed VegetableGrill w/Balsamic Marinade
A perfect accompaniment with fish, poultry, or meat, these vegetables are very easy to prepare and they taste so good.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 to 15 minutes
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1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon
to taste salt
1 zucchini, cut lengthwise into 1-inch slices
1 onion, cut into chunks
1 bell pepper, cut lengthwise into quarters; remove seeds, stem, and ribs
6 to 8 mushrooms, washed, dried, and halved




In a medium bowl, combine all the marinade ingredients and stir well. Set aside.

Make a "tent" with heavy aluminum foil as follows: Cut a large piece of foil and place the vegetables in the middle. Spoon several tablespoons of marinade over them. Pull the two sides together and roll down toward the center; roll the sides twoard the middle.

If using a charcoal grill, place the tent on the grid on a cooler part of the grill and cook for 10 to 15 minutes, or until the vegetables are tender.

If using an electric grilling machine, place the tent on a hot grill and cook for about 5 minutes, or until the vegetables are tender.



Notes:
Ingredients #1-8 are for the balsamic marinade.

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