Grilled Vegetables with Feta

I made this with for dinner with Ali and Caron at my place one night, shortly after I had painted my apartment it's beautiful shade of green. We ate by the candlelight of a chandelier that Alicia made for me. It made for a very cozy evening. I also made this “fancy” spicy shrimp recipe to go with the vegetable dish. The veggies were far tastier than the shrimp. Found this while looking for a recipe to serve a vegetarian friend tomorrow. Anyone have another idea?

Vinaigrette:
¼ cup balsamic vinegar
2 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. freshly ground black pepper
½ tsp. salt
3 garlic cloves, minced

Vegetables:
2 medium zucchini, halved lengthwise (about 1 lb)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
4 (1/2 inch-thick) slices Vidalia or other sweet onion
4 (4-inch) Portobello caps
Cooking spray

Remaining ingredients:
4 cups hot cooked basmati rice
½ cup (2 oz) feta cheese, crumbled

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

To prepare vegetables, combine ¼ cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining ¼ cup vinaigrette over both sides of onion slices and mushroom caps.

Place vegetables on grill rack coated with cooking spray; grill 2 ½ minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.

I don’t have a grill so I use the George Foreman grill. You could roast these too, I think. It’d probably be just as good. Just no grill marks.