2 tbsp olive oil 1/4 cup balsamic vinegar 1 tsp dry thyme 1 tsp droregano 1 tsp dry basil 1 tsp black pepper 1 large sweet onion 1 large red pepper 1 large yellow pepper 8 baby Portobello mushrooms, cleaned, stems removed 2 medium zucchini, ends trimmed, sliced medium yellow summer squash, sliced Any other leftover veggies in your fridge
Mix the oil, vinegar, thyme, oregano, basil and ground pepper in a small bowl. Brush both sides of the vegetables with the mixture.
Grill for 15 minutes on medium heat, or until vegetables are tender.
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