Balsamic Marinated Vegetables

Note: You can use fruit, too! Cube up some mangoes, peaches or pineapple.

Using a slicer, cut vegetables into 1/4-inch slices. (I cheated, I used the food processor slicer). If using asparagus, cut each stem into several chunks. Cut up fruit into chunks (if using).

In a separate bowl, add the balsamic vinegar, oil, garlic and pepper. Stir until combined. Add the vegetables and continue stirring until coated. If using fruit, do not add it to the marinade. Transfer the vegetables and marinade mixture to a Ziploc bag and refrigerate for 30 minutes to 1 hour, flipping the bag over once or twice to allow the marinade to evenly distribute.

Heat the grill to medium high. Remove vegetables and fruit from the refrigerator and place directly on grill, in a grilling pan, or we even put the vegetables in an old lightly greased cookie sheet and cooked them on the grill. Flip the vegetables to the other side after several minutes. When vegetables and fruits are tender, remove from grill and place on a serving plate. Toss to combine. (Both vegetables and fruit at this point can be combined).

Sprinkle with feta cheese and serve.