Baked Marinated Vegetables

This tasty side dish is adapted from a recipe created by barbecue specialist, Chris Lilly. When the weather is right, use the grill instead of the oven to cook the veggies.

Recipe Ingredients:

2 yellow squash
2 zucchini
1 eggplant
1 tomato
1 purple onion
1 sweet yellow pepper
1 sweet red pepper
1 green bell pepper
1 pound cremini mushrooms (baby portobellos or brown mushrooms)

Marinade:
3/4 cup balsamic vinegar
3/4 cup vegetable oil
3/4 cup honey
1 tablespoon salt
2 teaspoons black pepper

Cooking Directions:

1. Quarter squash, zucchini, and eggplant lengthwise, and cut in half. Cut tomatoes and onions into thick slices. Quarter peppers. Leave mushrooms whole.
2. Combine marinade. Pour over vegetables. Chill for 2 1/2 hours.
3. Arrange vegetables on a broiler pan and bake at 350°F (175°C) in a preheated oven for 20 minutes.

Makes 8 servings.

Adapted from a recipe by Chris Lilly.