Barbecued Grilled Vegetables
Serves 4
1/4 cup chicken broth, no-salt-added
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic clove, minced
1 teaspoon olive oil
1/4 teaspoon pepper
4 (1/2-inch thick) slices of sweet onion
2 small sweet red peppers, seeded and cut into small bite-size pieces
2 small zucchini, cut in half lengthwise
1 small eggplant, sliced
vegetable cooking spray
Directions:
In a small bowl, combine first 6 ingredients and mix well using a wire whisk. Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture.
Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes. Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender. Serve immediately.