Ingredients

1 large red capsicum, seeded and cut in 2 cm-wide strips

1 medium zucchini, thinly sliced

1 medium red onion, thinly sliced

2 portobello mushrooms, stems removed and caps cut into 2 cm-wide strips

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation

  1. Preheat grill or barbecue. Lightly coat a grill rack with non-stick cooking spray.

  2. Combine capsicum, zucchini, onion and mushroom in a large bowl. Sprinkle with oil and oregano. Toss to coat. Place vegetables on the rack in a single layer

  3. Grill or barbecue about 5 cm from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over; cook until done, about 5 minutes.

  4. Arrange vegetables on a platter. Mix the balsamic vinegar, salt and pepper in a small bowl. Brush over vegetables. Serve warm or at room temperature.