Posted 1 year ago
How to Grill Balsamic Veggies
Grilled Balsamic Veggies
June is National fresh fruit and vegetable month and June 17th is National Eat Your Veggies Day. This versatile recipe is simple, and flavorful and a great way to get more veggies in your diet. Made with a variety of bell peppers, summer squash and mushrooms, your version can use any seasonal produce (to see what is in season visit www.fruitsandveggies.org . A marinade of olive oil and balsamic reduction adds a light sweetness and enhances your body’s ability to absorb the fat-soluble vitamins.
3 medium bell peppers, chopped (any color works red, yellow and orange)
2 medium zucchini, thickly sliced
1 medium cauliflower head, cut into small florets
1 container baby bella mushrooms (~8 oz)
2 Tbsp extra virgin olive oil
Salt and pepper, to taste
1 cup balsamic vinegar, reduced (or 1/4 cup pre-made balsamic reduction)
2 Tbsp chopped fresh basil
Place chopped vegetables and mushrooms in large mixing bowl. Toss with oil and salt and pepper, if using, to coat evenly. Add vegetables to a grill basket and grill over medium heat for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over 1-2 baking sheets and roast for 20 minutes at 400°F, stirring after 10 minutes.
While vegetables are cooking, bring balsamic vinegar to a boil in small saucepan. Reduce heat to medium/low and let vinegar simmer for 10-15 minutes, stirring occasionally. The reduction is done when vinegar has thickened enough to lightly coat the spoon. Let the balsamic glaze cool (at room temperature or in fridge); it will continue to thicken as it cools.
To serve, drizzle glaze over roasted veggies and garnish with chopped fresh basil.
Makes 8 servings. Yield: about 8 cups
Per serving: 78 calories, 4 g total fat (<1 g saturated fat), 11 g carbohydrate, 3 g protein, 4 g dietary fiber, 30 mg sodium