Ingredients
1/2 cup olive oil1/2 cup balsamic vinegar6 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon each dried thyme, marjoram and basil4 large portobello mushrooms (4 to 4-1/2 inches), stems removed2 medium onions, halved and sliced2 medium zucchini, halved and sliced1 medium sweet red pepper, cut into 3/4-inch pieces2 plum tomatoes, halved and sliced5 small carrots, halved lengthwise and cut in half1/2 cup garlic-herb spreadable cheese
Preparation
In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently.
Spread cheese over mushrooms; top with vegetables.
