Grilled Vegetables with Balsamic Marinade

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Vegetables:

• ​1 bunch asparagus, ends trimmed
• 2 large portabella mushroom caps
• 1 large red bell pepper, seeded and cut in half
• 1 large yellow bell pepper, seeded and cut in half
• 1 large red onion, sliced

Marinade:

• 1 cup vegetable oil
• 1/4 cup balsamic vinegar
• 1 clove garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. ​Place vegetables in large glass dish.
2. Combine marinade ingredients. Pour over vegetables in dish.
3. Cover vegetables and let marinate several hours or overnight.
4. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
5. Drain vegetables; discard marinade.
6. Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.

Serves: 4-6