Easy Grilled Vegetables Healthy

Balsamic Grilled Vegetables

Ingredients

• 1 lb zucchini, sliced lengthwise into shorter sticks
• 1 lb bell peppers, sliced into wide strips
• 1 large red or white onion, cut into 1/2 inch thick rounds
• 1/3 cup Italian parsley or basil, finely chopped
• Cooking spray (I use Misto)

Balsamic Dressing:

• 2 tbsp olive oil, extra virgin
• 2 tbsp balsamic vinegar
• 2 garlic cloves, grated
• 1 tsp salt
• Ground black pepper, to taste

Instructions

1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
2. Preheat grill on low heat and spray with cooking spray.
3. 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.
4. Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley/basil and gently mix.
5. Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.

To make ahead, you can cut up vegetables, place in a large bowl or container, cover tightly with plastic wrap and refrigerate for up to 3 days. Because vegetables contain a lot of moisture, they will not dry out.

May I say that these balsamic grilled vegetables leftovers taste even better the next day and cold?! I guess they marinate in the oil and vinegar dressing and get extra flavorful. Refrigerate for up to 3 days.

Grilled too many? You can always add leftover veggies at the very end to a soup like vegetable soup.