Grilled Vegetables

Grilled Vegetables

Get outside and enjoy some fresh veggies off the grill, drizzled in perfection.

Prep Time: 35 minutes

Yield: Serves 8


  • 1 cup balsamic vinegar
  • 3 red bell peppers, sliced into thick strips
  • 2 medium zucchini, sliced into thick rounds
  • 8 oz button mushrooms
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 18 cup chopped fresh basil


  1. Bring vinegar to a boil in a small saucepan set over medium-low heat. Reduce heat to medium-low and simmer for
    10 to 15 minutes, stirring often, until vinegar has reduced and thickened enough that it lightly coats back of a
    spoon. Set aside to cool.
  2. Toss bell peppers, zucchini, and mushrooms with oil and salt and pepper to taste.
  3. Place vegetables in a grill basket. Grill over medium heat for approximately 15 minutes, or until veggies are
    fork tender.
  4. Serve grilled vegetables with a drizzle of balsamic glaze over. Garnish with basil.

Nutrition Info

97 Calories, 2 g Protein, 10 g Carbohydrates, 1 g Fiber, 5 g Total fat (1 g sat), 159 mg
Sodium, ★★★★★ Vitamin
C, Vitamin B2 (riboflavin), B3
(niacin), B6

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