We followed this recipe: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133 but swapped out some veggies. The recipe calls for a 1:4 ratio of red wine vinegar to olive oil, but we typically use a 1:3 ratio of vinegar (½ red wine, ½ balsamic) and olive oil. Here, we marinated portobellos, bell peppers (yellow, orange, and red), cauliflower, broccoli, and eggplant.
We oven-roasted the cauliflower, eggplant, and broccoli, and we grilled the remaining veggies on the Foreman. After oven roasting the eggplant and broccoli, we seared briefly on the Foreman to get some char. In the future, I will limit the vegetables to portobello mushrooms, bell peppers, and broccoli. (Jan. 2015)
Cooking Adventures 