grilled vegetables

Name: Grilled Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) balsamic vinegar; 3 tablespoon(s) honey; 2 medium sweet onions sliced in half; 1 zucchini sliced in half lengthwise; 1 yellow squash sliced in half lengthwise; 1/2 yellow bell pepper sliced in wedges; 1/2 orange bell pepper sliced in wedges; 1/2 red bell pepper sliced in wedges; 1/2 pound(s) asparagus; 3 tablespoon(s) olive oil; 1 teaspoon(s) salt; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) fresh ground pepper

19 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Mar 28, 2020

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.

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A fun and easy grilled vegetable recipe with a simple balsamic reduction sauce. The perfect side, lunch or light summer dinner.

prep time 10 Min

cook time 10 Min

method Grill

yield 4 serving(s)

Ingredients

1 cup balsamic vinegar
3 tablespoons honey
2 medium sweet onions sliced in half
1 zucchini sliced in half lengthwise
1 yellow squash sliced in half lengthwise
1/2 yellow bell pepper sliced in wedges
1/2 orange bell pepper sliced in wedges
1/2 red bell pepper sliced in wedges
1/2 pound asparagus
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper

How To Make grilled vegetables

Step 1

Preheat grill to 475 degrees.

Step 2

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
Step 3

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.
Step 4

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.
Step 5

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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