I’m a simple gal. Nothing pleases me more than finding a way to prepare vegetables that is fast, delicious, eye pleasing, and doesn’t involve cleaning pans 😉 This grilled vegetables recipe is tasty hot off the grill or cold straight from the fridge 3 days later.
Any firm vegetables work: Slices of Zucchini, bell pepper, eggplant, red onion, potatoes… Asparagus, mushrooms, cauliflower (although these work best in a grill basket)
Serves 4-6
Ingredients
4 zucchinis, halved if small, sliced about ½-inch thick if summer jumbo sized
2 red bell peppers, seeded and sliced
1 red or white onion, sliced about ½-inch thick
Approximately 1 tablespoon olive oil to coat the veggies
⅓ cup chopped fresh parsley or basil (cilantro works well also)
2 cloves garlic, minced
2 tablespoon extra-virgin olive oil
2 tablespoon Balsamic vinegar
sea salt & pepper to taste
Preparation
- Wash and prepare your vegetables, place in a bowl and drizzle with olive oil just to coat.
- Preheat your grill then turn to medium low (see note).
- Chop the parsley.
- Using your Nutribullet or food processer, blend together the garlic, olive oil, Balsamic vinegar, salt and pepper. Mix in the chopped parsley and set aside.
- Arrange the vegetables in a single layer on the grill. With the lid closed, cook 4-6 minutes, then flip and cook an additional 6 minutes. They should be tender with pretty grill marks.
- Place the vegetables in a serving dish and coat with the Balsamic dressing to serve.
Note: Grills come in different “strengths”. My old grill’s medium is my new grill’s low. You may need to adjust your temperature up or down, or your time longer or shorter depending on your particular grill. Like an old friend, we sometimes have to get to know them.
Delicious!!
