Title: Summer Vegetables
Categories: Vegetable Side Grill
Yield: 4 Servings
| 2 | tb | Rice wine vinegar |
| 1 | tb | Olive oil |
| 1 | tb | Reduced-sodium soy sauce |
| 1 | tb | Dijon mustard |
| 1 | tb | Honey |
| 2 | | Carrots, sliced into 1" pieces |
| 1 | | Red bell pepper, seeded, deribbed, and quartered |
| 1 | | Green pepper, seeded, deribbed and quartered |
| 1 | | Green zucchini, halved lengthwise and crosswise |
| 1 | | Yellow zucchini, halved lengthwise and crosswise |
| 10 | lg | Fresh mushrooms |
Combine vinegar, oil, soy sauce, mustard and honey in a large bowl and
whisk until blended. Add carrots, peppers, zucchini and mushrooms and toss
to coat well. Cover and refrigerate for 15 minutes to 8 hours. Prepare a
fire in an outdoor charcoal grill or preheat a broiler. Remove vegetables
from marinade and grill or broil for 5 minutes. Turn and continue cooking
just until char marks appear.