Sandra’s Grilled Balsamic Veggies
Yield: 6 -8 servings
These Grilled Balsamic Veggies are perfect for summer!
Ingredients
- 1 c. olive oil
- 8 T. balsamic vinegar
- 2 T. honey
- 1 tsp. dried crushed basil
- 1 tsp. kosher salt
- 1 onion cut into 1″ to 2″ chunks
- 1 green pepper cut into 1″ to 2″ chunks
- 1 red pepper cut into 1″ to 2″ chunks
- 16 oz. whole button mushrooms
- freshly cracked black pepper
- kosher salt
Instructions
- If using wooden skewers, soak in water for 1 hour before grilling.
- In a small bowl, combine the first 5 ingredients and whisk well to create the marinade.
- Place cut onion, green pepper, red pepper, and whole mushrooms in a gallon ziplock baggie. Pour marinade over the veggies, seal baggie tightly, and turn to coat. Place in the fridge to marinate for 2 to 4 hours, flipping baggie over every half hour.
- Heat grill to medium-high. If using a grill pan, place the pan inside the grill to heat up.
- Thread marinaded vegetables onto skewers or place in a grill pan. Grill until you have some lovely grill marks and the vegetables are tender, about 15 to 20 minutes.
- Sprinkle with freshly cracked black pepper and kosher salt before serving.
Notes
Inspired from a recipe found on a Phillips Mushroom Farms carton, shared by our friends Sandra and Toby
Nutrition Information:
Serving: 1 Calories: 298kcal Carbohydrates: 13g Protein: 2g Fat: 27g Saturated Fat: 4g Polyunsaturated Fat: 23g Sodium: 370mg Fiber: 2g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.