Grilled vegetables (balsamic grilled vegetables)
Balsamic grilled vegetables. Leftovers taste even better the next day, cold, as they marinate in the oil and vinegar dressing.
Ingredients
| — | 1 lb zucchini sliced lengthwise into shorter sticks |
| — | 1 lb bell peppers sliced into wide strips |
| — | 1 large red or white onion cut into 1/2 inch thick rounds |
| — | 1/3 cup Italian parsley or basil finely chopped |
| — | Cooking spray (I use Misto) |
| — | Balsamic Dressing: 2 tbsp extra virgin olive oil |
| — | 2 tbsp balsamic vinegar |
| — | 2 garlic cloves grated |
| — | 1 tsp salt |
| — | Ground black pepper to taste |
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
- Preheat grill on low heat and spray with cooking spray.
- Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
- Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley/basil and gently mix.
- Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.
To make ahead, you can cut up vegetables, place in a large bowl or container, cover tightly with plastic wrap and refrigerate for up to 3 days. Because vegetables contain a lot of moisture, they will not dry out. These balsamic grilled vegetables leftovers taste even better the next day and cold — they marinate in the oil and vinegar dressing and get extra flavorful. Refrigerate for up to 3 days.