Grilled Balsamic Vegetables
- 4 medium-size fresh beets
- 2 large red bell peppers
- 2 small zucchini
- 1 small eggplant
- 1 large red onion
- 1/4 cup canola oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Crumbled goat cheese (optional)
- Trim stems from beets to 1 inch; cut into 1/2-inch-thick rounds. Cut bell peppers into 1-inch strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 3/4-inch-thick slices. Cut onion into 1/2-inch-thick rounds.
- Whisk together oil and vinegar in a large bowl. Add cut vegetables, and sprinkle vegetables evenly with salt and pepper, tossing to coat.
- Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°). Grill beets 4 to 7 minutes on each side or until tender; grill bell peppers, zucchini, eggplant, and onion 3 to 5 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. Sprinkle vegetables with goat cheese, if desired.
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Grilled Balsamic Vegetables Recipe at a Glance
- COURSE: Side Dishes/Vegetables
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