Grilled Vegetable Salad

Marinade:
1/4 cup balsamic vinegar
1 teaspoon ground thyme
1 tablespoon Dijon mustard
2 teaspoons olive oil
Pinch of black pepper
1 cup vegetable stock
1 medium zucchini, cut 1/4" thick
1 medium squash, cut 1/4" thick
2 large bell peppers, seeded and quartered
1 small red onion, sliced 1/8" rounds
1 small package mushrooms

Prepare hot coals for grilling or preheat broiler.
In a large mixing bowl, combine marinade ingredients and mix well. Place vegetables in marinade for 10-15 minutes.

Grill vegetables for 1-2 minutes per side, turning once. Do not char.
Makes 4 servings, each containing approximately:
80 calories
16 g carbohydrate
2 g fat
0 g cholesterol
3 g protein
164 mg sodium