Grilled Vegetables

Grilled Vegetables

Grilled Vegetables

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 olive oil, extra virgin
• 2 tbsp balsamic vinegar
• 2 garlic cloves, grated
• 1 tsp salt
• Ground black pepper, to taste

Instructions

1. In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
2. 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.
3. Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix.
4. Serve hot, warm or cold. Vegetables taste even better the next day as flavours continue to “marry” each other.

Store: Refrigerate covered for up to 3 – 4 days.

Notes

Grills vary. Cooking time will vary depending on the age and make/model of your grill. I have new Coleman BBQ which is quite powerful if I compare it to my old grill. Use your judgement and experience with your grill.


This article adapted from this site

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