GRILLED VEGETABLES
These Grilled Vegetables bring together bell peppers, zucchini, yellow squash, onions and asparagus grilled to perfection and drizzled with a balsamic reduction sauce. It is the perfect healthy light lunch or supper.
Provided by Beth Pierce @smalltownwoman
Categories Vegetables
Number Of Ingredients 13
Steps:
- Preheat grill to 475 degrees.
- Whisk together balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup; approximately 10 minutes
- Add onions, zucchini and squash to large Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt,1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper.
- Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3-4 minutes. Remove from grill and drizzle with balsamic reduction sauce.
- NOTES Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.
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