Recipe Thursday – Grilled Balsamic Vegetables and 13 more Grilled Veggie Ideas

This recipe is a sure crowd pleaser and tastes delicious at any temperature, hot off the grill, room temp or cold from fridge, even better the next day. No marinating required and use any firm vegetables you’ve got on hand.  This and the other recipes can be found at: http://www.msn.com/en-us/foodanddrink/recipes/14-grilled-recipes-that-make-you-forget-youre-eating-veggies/ss-BBkukUs?ocid=DELLDHP

Grilled Balsamic Vegetables

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)

Balsamic Dressing:
2 tbsp olive oil, extra virgin
2 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tsp salt
1/2 tsp ground black pepper

Directions:
1.In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
2.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.
3.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.

Storage Refrigerated covered for to 3 – 4 days.

Courtesy of msn.com food and drink and ifoodreal.com, Delicious Clean Eating Recipes