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Balsamic Grilled Vegetables

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Total Time

21 m

Prep 7 m

Cook 14 m

Description

Grilling is not just for meat, it adds delicious flavor to veggies too! This quick and easy recipe takes advantage of the summer vegetable harvest and makes the perfect healthy side to other grilled delights.

Yield

2-4 servings

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Total Time

21 m

Prep 7 m

Cook 14 m

Yield
  • Yields: 2-4 servings
Ingredients

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  • 1 medium summer squash (green or yellow zucchini)
  • 1 large carrot
  • 1 large red or sweet yellow onion
  • 3 tbsp(s) balsamic vinegar
  • 2 tbsp(s) olive oil
  • Salt and pepper to taste
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Directions
  1. Preheat the grill between 400 and 450 F.
  2. Prepare the summer squash by trimming a thin slice off the side and laying it flat on the cutting surface for stability. Cut into 4-6 (depending on the size of the squash) ¼-inch-thick slices lengthwise.
  3. Cut the carrot in half crosswise. Trim a thin slice off the side of each half. Set the carrot halves flat on the cut surface and cut each into ¼-inch-thick slices lengthwise.
  4. Trim a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cutting surface for stability. Cut the onion into four 1-inch-thick slices. Remove the outer ring of skin from each slice.
  5. Place the squash, carrots, and onion rounds on a platter. Drizzle 2 tablespoons of the balsamic vinegar and 1 tablespoon of the olive oil over all of the vegetables. Sprinkle with salt and pepper, to taste.
  6. Place the onion rounds and carrots on the hot grill first, and cook for 2-3 minutes before adding the squash. Add the squash slices and grill for 3 minutes. Turn the onion, carrots, and squash and grill for an additional 5 to 7 minutes, until the onion is tender and has begun to caramelize.
  7. Once done, remove the squash, carrots, and onion from the grill to a platter. Drizzle with the remaining balsamic vinegar and olive oil. Serve hot alongside your choice of grilled meat, poultry, fish, or veggie burgers.
Source: Karen Falbo

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