Categories: Vegetables

Ingredients

• 1/4 cup white balsamic vinegar*(or white wine vinegar)
• 2 Tbsp. coarse-grained Dijon mustard
• 1 Tbsp. honey
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground pepper
• 1/4 cup olive oil
• 4 large, assorted bell peppers, cut into 2-inch-wide strips
• 1 large red onion, thickly sliced
• 1 (8 oz.) pkg. baby Portobello mushrooms

Directions

1. Wisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Reserve 2 Tbsp. mixture; cover and chill. Stir bell peppers and next 2 ingredients into remaining vinegar mixture. Cover and chill 30 minutes.
2. Preheat grill to 350 to 400 degrees (medium-high) heat. Remove vegetables from vinegar mixture; discard mixture. Grill vegetables at the same time, placing peppers skin down on cooking grate. Grill vegetables, covered with grill lid, 6 minutes or until peppers look blistered and grill marks appear.

3. Turn all vegetables, and grill about 2 more minutes or until crisp-tender.

4. Arrange vegetables in a single layer on a serving platter. /drizzle with reserved 2 Tbsp. vinegar mixture just before serving. Season with salt and pepper to taste.

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