Balsamic Grilled Vegetables
Ingredients
The vegetables
-
1
large
zucchini, chopped
-
1
large
eggplant, sliced
-
8
ounces
crimini mushrooms, sliced
-
1
large
bell pepper, chopped
-
1
large
red onion, sliced
-
2
large
beef tomatoes
-
12
pieces
cherry tomatoes on skewers
The marinade
-
⅓
cup
balsamic vinegar
-
¼
cup
olive oil
-
5
cloves
garlic, finely diced
-
1
large
lime, juiced
-
½
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
Instructions
- Mix the marinade ingredients in a small bowl.
- Divide the vegetables between two ziplock bags, excluding the beef tomatoes, cherry tomatoes, and onions.
- Pour the marinade into the bags, reserving a few tablespoons, and toss to coat the vegetables.
- Marinate the vegetables for at least 30 minutes or up to a day.
- Prepare the grill while the vegetables marinate.
- Grill the vegetables at high heat, adding the red onion slices, beef tomatoes, and cherry tomatoes as well.
- Brush the vegetables with the reserved marinade.
- Grill until tender, about 5-6 minutes for smaller vegetables and 10-15 minutes for larger ones.
- Remove from the grill, season with salt and pepper, and serve.
Nutrition Facts (estimated)
Servings
5 servings
Calories
207
Total fat
12g
Total carbohydrates
24g
Total protein
5g
Sodium
258mg
Cholesterol
0mg
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