Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 10 2018

Balsamic Grilled Vegetables

    1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
    1 lb bell peppers, cut into wide strips
    1 large red or white onion, cut into 1/2 inch thick rounds
    1/3 cup Italian parsley or basil, chopped
    Cooking spray (I use Misto)

Balsamic Dressing:

    2 tbsp olive oil, extra virgin
    2 tbsp balsamic vinegar
    2 garlic cloves, crushed
    1 tsp salt
    1/2 tsp ground black pepper

In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
Preheat grill on low 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. Vegetables taste even better the next day as the flavours continue to “marry” each other.