Ingredients
| 1 tablespoon balsamic vinegar |
| 1 tablespoon olive oil |
| 1 clove garlic, minced |
| 1/8 teaspoon salt |
| 1/4 teaspoon ground black pepper |
| 2 green or yellow sweet peppers, seeded and cut into quarters |
| 4 3- to 4-ounce fresh portobello mushrooms |
| 4 plum tomatoes, halved lengthwise |
Preparation
| 1. Combine vinegar, olive oil, garlic, salt, and ground pepper in a medium bowl. Add vegetables; toss gently to coat. |
| 2. Place vegetables directly over medium coals for 8 to 10 minutes or until peppers and mushrooms are tender and tomatoes begin to soften, turning once. |
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