Makes: 6 servings
Cook: 8 minutes
2 medium red bell peppers, halved and trimmed
2 medium yellow bell peppers, halved and trimmed
1 red onion, cut into 6 wedges
2 fresh jalapeño peppers, halved*
1 head garlic, halved**
8 ounces button mushrooms, cleaned and trimmed***
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
1 clove garlic, minced
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
In a 2-gallon resealable plastic bag, combine red bell peppers, yellow bell peppers, red onion, jalapeños, garlic, and mushrooms.
In a small bowl whisk together white wine vinegar, balsamic vinegar, garlic, olive oil, salt, pepper, and rosemary. Pour over vegetables in bag. Massage to distribute marinade evenly. Marinate for 2 hours in the refrigerator.
Heat a gas or charcoal grill to medium heat. Drain vegetables, discarding marinade. In a grill basket, grill vegetables to desired doneness, 8 to 12 minutes, or until lightly charred.