Instructions: In a small bowl, whisk together vinegar, stock, soy sauce, mustard, parsley, thyme, oil, garlic and black pepper.

In a large bowl or glass baking dish, combine red or green peppers, mushrooms, onions and zucchini. Pour on the marinade and toss lightly to coat (dont separate the rings of the onions). Set aside about 30 minutes.

Lightly coat a large jelly-roll pan with no-stick spray or olive oil. Using a slotted spoon, remove the vegetables from the marinade and place in single layer in the pan. Reserve any leftover marinade.

Broil 4 to 6 inches from the heat, turning the vegetables as needed, until all sides are nicely browned but not burned. Brush occasionally with the reserved marinade. Cooking time will be at least 10 minutes.

Transfer the vegetables to a platter and brush lightly with any leftover marinade. Garnish with additional thyme, if desired.

Jane Says: I can make a meal of these with some sliced tomatoes and crusty bread. You can do them on the grill if you have one of those grilling baskets.

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