Grilled Marinated Vegetables

This is a great side dish on the grill. Alison lived on this one during her detox diet.

Direct - medium high heat

1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses

The following veggies are from the recipe. I think the first time you make a recipe you should follow it, after that use whatever veggies you have or like. Since Josh and Aimee's garden yields no veggies they will starve.

1/2 lb carrots
1 large red bell pepper, seeded
1 large yellow bell pepper, seeded
2 large zucchini
2 large squash
1 large onion

1. Combine first 7 ingredients in a large bowl. Set aside

2. Cut carrots and remaining veggies into larger pieces. Add veggies to vinegar mixture, tossing to coat. Let stand 30 minute, stirring occasionally. Drain veggies, reserving vinegar mixture. Put veggies in grill basket. (Or a "basket" made of tin foil. For Alison this is a basket made of "ten fo" which is how most people say ten four...)

3. Grill over direct medium high heat until tender crisp. 10-15 minutes, turning occasionally. (I find that turning occasionally when you are drinking and cooking means whenever you remember!)

4. Return veggies to vinegar mixture, tossing gently. Cover and refrigerate 8 hours. (We never do this step. Just eat 'em hot off the grill)