Balsamic Grilled Veggies

Name: Balsamic Grilled Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 pint cherry tomatoes; 1 fennel bulb; 59 milliliters tablespoon dried or chopped fresh basil; 227 grams package fresh mushrooms; 2 teaspoons kosher or 1 1/2 tsp. table salt; 2 Tbsps olive oil; 1 teaspoon pepper; 1 large red onion, cut into 1-inch pieces; 4 smalls yellow squash, cut into 1-inch pieces; 2 mediums zucchini, cut into 1-inch pieces

Balsamic Grilled Veggies might be a good recipe to expand your side dish repertoire. Watching your figure? This gluten free, primal, and whole 30 recipe has 119 calories, 5g of protein, and 5g of fat per serving. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. If you have pepper, basil, kosher, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. It is perfect for The Fourth Of July.

Instructions

Preheat grill to 350 to 400 (medium-high) heat. Stir together olive oil and next 4 ingredients in a small bowl.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Bowl

Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use.

Ingredients you will need

Fennel

Cut bulb in half vertically, and remove core.

Cut bulb into 1/2-inch-thick slices.

Toss fennel, onion, and mushrooms with half of olive oil mixture, and place in a grill wok or metal basket.

Ingredients you will need

Mushrooms

Olive Oil

Fennel

Onion

Equipment you will use

Grill

Wok

Grill, covered with grill lid, 10 minutes over 350 to 400 (medium-high) heat. Toss tomatoes, zucchini, and yellow squash with remaining olive oil mixture.

Ingredients you will need

Yellow Squash