Grilled Vegetables

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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:

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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