Balsamic Vinaigrette Grilled Veggies
Balsamic Vinaigrette Grilled Vegetables are a mixture of simple veggies with a simple dressing. You don't need a lot of time or ingredients and this healthy side dish is easy.
Servings: 4
Equipment
Ingredients
- Cooking Spray
- 1 Pound Zucchini Sliced length-wise into shorter sticks
- 1 Pound Bell Peppers Sliced into wide strips
- 1 Onion Large, red, cut into 1/2" thick rounds
- 1/2 Cup Parsley And Basil, Italian, finely chopped
Balsamic Dressing:
- 2 Tablespoons Olive Oil extra virgin
- 2 Tablespoons Vinegar Balsamic
- 2 Cloves Garlic grated
- 1 teaspoon Salt
- Pepper Black, ground to taste
Instructions
Balsamic Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.2 Tablespoons Vinegar, 2 Cloves Garlic, 1 teaspoon Salt, Pepper, 2 Tablespoons Olive Oil
For Vegetables
- Preheat grill on low heat and rub the grates with an oiled paper towel.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.1 Pound Zucchini, 1 Pound Bell Peppers, 1 Onion
- Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley/basil and gently mix.1/2 Cup Parsley
Notes
Stick a wooden skewer through the centers of the onions to keep them together while grilling.
Left-over grilled vegetables can be reheated in the oven to keep them crisp.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 601mg | Potassium: 617mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4409IU | Vitamin C: 178mg | Calcium: 45mg | Iron: 1mg