GRILLED VEGETABLE STACKS

Balsamic Marinade

⅓ cup balsamic vinegar ⅓ cup olive oil 1 small clove garlic, minced 1 tsp Dijon mustard 1 tsp kosher salt ¼ tsp freshly ground black pepper

Vegetables

4 each large red and yellow bell peppers, quartered lengthwise and seeded 2 large zucchini, cut into ⅓-inch diagonal slices (12 slices)

6 medium portobello mushrooms (approx. 3 inches in diameter), peeled, gills gently scooped out with small spoon

6 4-inch rosemary sprigs, leaves removed from lower half

Balsamic Marinade

In a large bowl, whisk vinegar, oil, garlic, mustard, salt and pepper. Add red peppers, yellow peppers and zucchini slices, tossing well to coat. Marinate at room temperature for 15 minutes. Add mushrooms, tossing gently and marinate for another 15 minutes.

Lightly coat grill with non-stick cooking spray and heat to mediumhigh heat. Remove vegetables from marinade, reserving marinade.

Working in batches, grill vegetables until tender and lightly charred, about 8 to 10 minutes for peppers and 7 minutes for mushrooms and zucchini. Brush with marinade once or twice during cooking.

Remove from grill. When you are almost ready to serve, place mushrooms upside down on a flat surface. Layer with a piece of red pepper, zucchini, yellow pepper and another slice of zucchini. Poke the rosemary sprig through the middle of each stack with the leaves at the top.

Serves 6