Balsamic Marinated Grilled Vegetables (Edit recipe)

One of our favorite side dishes for a summer gathering is this easy Marinated Grilled Vegetables. They are easy, tasty, and always a hit!

20 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

2 Red Onion, peeled and chopped
1 lb Asparagus, fibrous ends trimmed
3 Carrots, peeled and sliced on the bias
2 Zucchini, sliced
2 Yellow Squash, sliced
3 Portobello Mushroom Cap, sliced
2 Red Bell Pepper, sliced
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp Primal Palate Kosher Flake Salt
1 tsp Black Pepper, ground

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Process

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.