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)
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.