Grilled Balsamic Vegetables

• Vegan
• Gluten free

• Produce

  • 1 lb Bell peppers
  • 2 Garlic cloves
  • 1/3 cup Italian parsley or basil
  • 1 Red or white onion, large
  • 1 lb Zucchini

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil, Extra Virgin

Found on ifoodreal.com

Ingredients

• 1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
• 1 lb bell peppers, cut into wide strips
• 1 large red or white onion, cut into 1/2 inch thick rounds
• 1/3 cup Italian parsley or basil, chopped
• Cooking spray (I use Misto)
• 2 tbsp olive oil, extra virgin
• 2 tbsp balsamic vinegar
• 2 garlic cloves, crushed
• 1 tsp salt
• 1/2 tsp ground black pepper

Directions

• In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
• Preheat grill on low and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
• Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix. Serve hot, warm or cold. Vegetables taste even better the next day as the flavours continue to marry each other.