Ingredients for Grilled Vegetables with Rosemary and Garlic:

• 2 large orange sweet potatoes 
• 2 large red capsicums (peppers)
• 6 medium zucchini (courgettes), sliced in half lenghtways
• 4 large mushroom caps

For Dressing:

• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp chopped rosemary
• 3 garlic cloves, crushed

Method for Preparation of Grilled Vegetables with Rosemary and Garlic:

01Cut sweet potatoes into thick slices. Remove seeds and membrane from capsicum.

02Cut the flesh in thick strips. Place with zucchini and mushroom caps on a cold, lightly oiled grill (broiler) tray, brush with dressing.

03Cook under high heat for 15 minutes or until vegetables are tender and lightly golden, turning occasionally.

04Brush with remaining dressing several times during cooking.

05To make dressing, place oil, vinegar, rosemary, garlic, salt and pepper in a bowl; whisk to combine.

Storage Time:

• Cook vegetables just before serving. Dressing can be prepared and stored in the refrigerator.

Your Grilled Vegetables with Rosemary and Garlic is ready!!!