- 1/3 cup balsamic vinegar
- 1 tablespoon olive oil
- 1/3 cup minced shallots
- 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano
- 1 1/2 teaspoons light molasses
- 3 onions (6 oz. each)
- 2 pattypan squash (6 oz. each)
- 3 yellow zucchini (6 oz. each)
- 2 red or yellow bell peppers (1/2 lb. each)
- Salt and pepper
- calories 78
- caloriesfromfat 23 %
- protein 2.6 g
- fat 2 g
- satfat 0.3 g
- carbohydrate 14 g
- fiber 2.6 g
- sodium 7 mg
- cholesterol 0.0 mg
How to Make It
In a large bowl, mix vinegar, oil, shallots, oregano, and molasses.
Peel onions. Trim off and discard stem ends of pattypan squash and zucchini. Cut onions and pattypan into about 1 1/2-inch-wide wedges. Cut zucchini into 1 1/2-inch chunks.
Trim stems and seeds from peppers, then cut peppers into 1 1/2-inch squares.
Put all the vegetables in bowl with vinegar mixture and stir to coat. Cover and let stand at least 10 minutes or up to 2 hours, stirring occasionally.
Lift vegetables from marinade and place in a wire grilling basket or thread vegetables onto thin metal skewers; leave marinade in bowl.
Lay vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Turn vegetables as needed until browned, 8 to 10 minutes.
Put vegetables (push off skewers) back into marinade. Mix and serve vegetables warm or tepid; they can stand up to 2 hours. Add salt and pepper to taste.
A wire grilling basket makes the vegetables easier to manage.