2 large red bell peppers, quartered
1 large yellow bell pepper, quartered
1 large green bell pepper, quartered
3 large shiitake mushrooms, sliced
1 cup button mushrooms
4 tomatoes, seeded, halved
3 neck squash, sliced lengthwise
3 zucchini, sliced lengthwise
2 large onions, cut in rings
For the glaze
2 cups balsamic vinegar
1 tablespoon brown sugar
2 tablespoons honey
For the marinade
½ cup balsamic vinegar
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 tablespoon salt
¼ cup virgin oil
To make the glaze
* Set a skillet over medium heat to simmer honey, vinegar, and sugar for about 10minutes or until quantity is by half. Keep warm on lowest fire.
Marinate and grill
* Mix ground pepper, garlic, vinegar, salt, and oil in a re-sealable container, then add in the bell peppers, zucchini, onions, carrots, squash, mushrooms, and celery, then marinate for about 20 minutes.
* On medium heat, preheat grill then oil grate before placing the bell peppers, zucchini, onions, carrots, squash, mushrooms, and celery. Instantly apply glaze evenly on vegetables until golden brown or until cooked.
* Place the cooked vegetables on a plate then pour the remaining glaze before serving.