Grilled Vegetable Salad

Ingredients

• 8 ounces baby bella mushrooms trimmed halved
• 5 cloves garlic finely chopped
• 0.3 teaspoon ground pepper black
• 2 tablespoons olive oil plus more for greasing
• 0.3 teaspoon oregano dried
• 1  bell pepper red cut into 1/4-inch-wide strips
• 1  onion red cut into 1/4-inch-thick rings
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 1 slices zucchini 

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Grease the grill pan by brushing it with some oil. Preheat to medium-high heat.
2. Combine the mushrooms, onions, bell peppers and zucchini in a shallow dish.
3. Whisk together the vinegar, salt, black pepper, oregano and garlic in a large bowl.
4. Whisk in the 2 to 3 tablespoons oil to make the marinade.
5. Add the vegetables to the marinade and let stand while the grill pan heats up.
6. Place the vegetables on the grill. Turn the vegetables once until they are all slightly charred and cooked through, about 20 minutes.
7. Place the vegetables back into a large bowl with any leftover marinade. Toss and serve.