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Title: Grilled Vegetables
Categories: Vegetarian
Yield: 5 Servings
1 lg Zucchini; chopped
1 Eggplant; sliced
8 oz Crimini mushrooms; sliced
1 Bell pepper; chopped
1 lg Red onion; sliced
2 Beef tomatoes
12 Cherry tomatoes; on skewers
1/3 c Balsamic vinegar (80 g)
1/4 c Olive oil (60 g)
5 cl Garlic; finely diced
1 Lime; juice of
1/2 ts Sea salt (3 g)
1/2 ts Black pepper (1 g);
- freshly ground
Preparation time: 30 minutes
Cooking time: 15 minutes
These colourful grilled vegetables are marinated in the most
flavourful balsamic marinade, making them juicy and delicious!
In a small bowl, mix the Balsamic Marinade ingredients together.
Divide all the vegetables between two large ziplock bags and add in,
except the beef tomatoes, cherry tomatoes, and the onions. Pour the
marinade into both bags, leaving a few tb behind. Toss the bags to
distribute the marinade. Allow the veggies to marinate for at least
30 minutes but up to a day.
Heat and prepare your grill while the veggies are marinating. When
ready, add the veggies to the grill at high heat, either directly to
the grill for larger vegetables, or to a grill sheet or foil for all
the other vegetables.
Add the red onion slices, beef tomatoes, and cherry tomatoes onto the
grill too, and brush with the remaining balsamic glaze. Brush all the
other vegetables with any remaining glaze too.
Grill the vegetables until tender. The timing will vary slightly;
about 5 to 6 minutes for the cherry tomatoes mushrooms, eggplants,
and zucchini; and about 10 to 15 minutes for the bell peppers, red
onions, and beef tomatoes. The straight grill for larger vegetables.
Remove from the grill into an aluminium foil container, and lightly
season with salt and pepper over the top. Serve and enjoy!
Recipe by Jessica Hylton
Recipe FROM: <
https://jessicainthekitchen.com/
balsamic-grilled-vegetables-recipe/>
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