Grilled Balsamic Vegetables
Grilled Balsamic Vegetables is a gluten free, primal, and whole 30 side dish. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 118 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Fourth Of July event. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 15 minutes. A mixture of zucchini, beets, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Trim stems from beets to 1 inch; cut into quarters.
Cut bell peppers into 1-inch-wide strips.
Cut off ends of zucchini and eggplant; cut each lengthwise into 4 slices.
Cut eggplant slices lengthwise into 1 1/2-inch strips.
Cut onion into 3/4-inch-thick rounds.
Whisk together olive oil and vinegar in a large bowl.
Add vegetables, and sprinkle evenly with salt and pepper; toss to coat.
Grill vegetables, covered with grill lid, over medium-high heat (350 to 400). Grill beets 6 minutes on each side (we grilled on 3 sides) or until tender; grill onion, zucchini, eggplant, and bell peppers 4 to 6 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel.