Grilled Vegetables

1
Beth Pierce

By
@smalltownwoman

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Grill

Ingredients

  • 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

Step-by-Step

  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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