Balsamic Marinated Grilled Vegetables
One of our favorite side dishes for a summer gathering is this easy Marinated Grilled Vegetables. They are easy, tasty, and always a hit!
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
11
Serves: 6
Ingredients
- 222 Red Onion, peeled and chopped
- 1 lb1 lb1 lb Asparagus, fibrous ends trimmed
- 333 Carrots, peeled and sliced on the bias
- 222 Zucchini, sliced
- 222 Yellow Squash, sliced
- 333 Portobello Mushroom Cap, sliced
- 222 Red Bell Pepper, sliced
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar
- 1 tsp1 tsp1 tsp Kosher Flake Salt - Primal Palate
- 1 tsp1 tsp1 tsp Black Pepper, ground
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the vegetables (rinse, peel, and chop).
- Place the vegetables on a large baking sheet. Drizzle them with the olive oil, balsamic vinegar, and season with salt and pepper.
- Toss to coat, then allow to marinate for 2 hours, refrigerated.
- Heat a grill over medium heat heat, with a grill basket or fish plate for the smaller items.
- Grill the vegetables, giving them a light char and allowing them to soften.
- If desired, you can drizzle the grilled vegetables with a little more balsamic vinegar after removing from the grill. Some of the vegetables won't absorb the marinade as well, so the second drizzle helps with flavor.. You can serve right away while warm, or chill them.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 111 |
| Fat: | 5 g |
| Carbohydrates: | 14 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 11 mg |
| Fiber: | 5 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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