The end of summer doesn’t mean the end of fresh produce. Vegetables like squash and zucchini are in season during colder months and make a delicious and healthy side dish. Can serve hot or cold.
Recipe and photograph by Kimme Hargrove
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
3 garlic cloves, minced
1 teaspoon salt
Pepper, to taste
½-1 pound zucchini and squash, cut vertically in half and then into 1/2-inch thick slices
1 pound bell peppers (mixture of red, yellow, green or orange), cut into wide strips
2 large onions, cut into rings 1/2-inch thick
8-12 ounces button mushrooms
¼ cup fresh parsley, chopped
Whisk Balsamic Marinade ingredients in a large bowl, and set aside.
Heat grill and apply cooking spray on grates to prevent sticking. Lay larger vegetables directly on grill, and mushrooms in a grill pan, and cook for 10-12 minutes, flipping one time, until grill marks appear and vegetables become tender.
Transfer vegetables into the large bowl with marinade, and toss to distribute evenly. Garnish with parsley.
Grilled Balsamic Vegetables
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