Grilled Vegetables

Ingredients

4 large portabello mushrooms, fins on bottom side removed 
2 to 3 zucchini, washed and cut in half lengthwise 
1 Tbs. Rosemary, chopped 
¼ cup olive oil 
¼ cup balsamic vinegar 
Kosher salt and pepper to taste

Directions

1. Preheat grill to a medium high heat.


2. Place prepared vegetables on a baking sheet.


3. Mix together rosemary, vinegar, and olive oil. Brush on vegetables and season with salt and pepper.


4. Grill until vegetables are al dente, turning occasionally so not to char.


5. Remove from grill, let stand for a few minutes before slicing vegetables. Toss together and serve with grilled steak or chicken.

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