Instructions: Its the time of year for one of the leanest cookout dishes we know: grilled veggies. Grill a big batch, and refrigerate the leftovers for up to 3 days. Microwave them as needed.

Try This:
Preheat the grill. In a shallow pan, combine 3 tablespoons balsamic vinegar, 2 teaspoons olive oil, and 1 tablespoon minced garlic. Add thickly sliced vegetables - onions, zucchini, bell peppers, and portobello mushrooms. Toss to coat. Place veggies on grill. Cook 5 minutes per side until tender.

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