• 1 red capsicum, cut into strips
• 1 green capsicum, cut into strips
• 1 zucchini, sliced into rounds
• 1 eggplant, sliced into rounds
• 2 carrots, peeled and sliced into rounds
• 200g cherry tomatoes
• 2 ears of corn, cut into halves
• 3 tablespoons olive oil
• 2 tablespoons The Australian Vinegar Co. White Balsamic Vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped

Step 1: Preheat your grill to medium-high heat.

Step 2: In a large bowl, combine the olive oil, The Australian Vinegar Co. White Balsamic Vinegar, dried oregano, dried thyme, ground cumin, paprika, salt, and pepper. Mix well to form the marinade.

Step 3: Add the red and green bell peppers, zucchini, eggplant, carrots, cherry tomatoes, and corn to the bowl. Toss the vegetables in the marinade until they are evenly coated.

Step 4: Place the vegetables on the preheated grill. Grill for about 5-7 minutes on each side, or until the vegetables are tender and have nice grill marks. Rotate the corn occasionally to ensure even grilling.

Step 5: Remove the grilled vegetables from the grill and place them on a serving platter.

Step 6: Sprinkle the chopped fresh basil and parsley over the grilled vegetables.

Step 7: Drizzle a little extra white balsamic vinegar over the top, if desired, and season with additional salt and pepper to taste.