Balsamic Grilled Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Basil
  • 3 Bell peppers
  • 1 tbsp Garlic
  • 1/2 tsp Oregano and dried thyme, dried
  • 2 Portobello mushrooms
  • 2 Roma tomatoes sliced in, half
  • 1 Sweet onion
  • 1 Yellow squash
  • 1 Zucchini, green

• Condiments

  • 1/4 cup Balsamic vinegar, good quality

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3/4 cup Olive oil, good quality extra virgin

Found on happilyunprocessed.com

Ingredients

• 3 Bell Peppers (I chose 2 green, 1 red, 1 yellow), stems removed, seeded and cut in thirds
• 1 green zucchini, sliced on highest setting on mandolin
• 1 yellow squash, sliced on highest setting on mandolin
• 2 Portobello mushrooms, stems removed and use a spoon on the inside to remove the gills
• 1 Sweet onion, sliced in 1 thick slices
• 2-3 Roma tomatoes sliced in half
• 3/4 cup good quality extra virgin olive oil
• 1/4 cup good quality balsamic vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon freshly chopped basil
• 1/2 teaspoon dried oregano and dried thyme (add fresh rosemary, thyme ~ play around with it)
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Combine all the ingredients for the balsamic vinaigrette in a bowl
• Place your peppers and onion (try to keep the onion together in one slice) in a large Ziploc bag. Place the mushrooms, zucchini and tomatoes in another bag
• Pour 3/4 of the vinaigrette over the veggies and let marinate at least an hour
• Heat the grill to high
• Starting with the peppers and onions, grill w/o turning for approx. 8-10 minutes, checking frequently that the temperature isnt too high and the veggies arent burning
• Turn the peppers and onions over, add the mushrooms and cook for about 4 minutes
• Add the zucchini and tomatoes and cook for approx. 4 min
• Flip veggies if you see them burning or remove to lower heat
• Transfer to a large platter and pour remaining vinaigrette over the veggies