Grilled Vegetables

1 zucchini

1 yellow squash

1 red bell pepper

½ cup cherry or grape tomatoes

1 large portabella mushroom

1 onion

2 cups red cabbage

10 to 15 small okra

3 to 4 tablespoons balsamic vinegar

2 tsp. dried thyme, crushed

Freshly ground pepper to taste

Dice all veggies into 1" pieces except the okra-leave the okra whole. Place the veggies in a large bowl and add balsamic vinegar, thyme, and freshly ground pepper. Stir. Let marinate for 15 to 30 minutes, stirring frequently to distribute the vinegar. Drain after about 30 minutes. Lightly spray the Wok Topper for veggie grilling and place veggies in the Wok Topper. Set over hot coals and cook, stirring frequently to keep veggies from burning.

Cook until veggies are crisp tender and serve. These vegetables are also delicious served cold. Make up a big batch for extras to take for lunch or to serve with other meals during the week. Refrigerate up to a week.