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grilled vegetables

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

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.

►
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Grill

Ingredients For grilled vegetables

  • 1 c
    balsamic vinegar
  • 3 Tbsp
    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 lb
    asparagus
  • 3 Tbsp
    olive oil
  • 1 tsp
    salt
  • 1 tsp
    garlic powder
  • 1/2 tsp
    fresh ground pepper

How To Make grilled vegetables

  • 1
    Preheat grill to 475 degrees.
  • 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
  • 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.
  • 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.
  • 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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