Grilled Balsamic Vegetables

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.

Instructions

1
Trim stems from beets to 1 inch; cut into quarters.
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BeetBeet
2
Cut bell peppers into 1-inch-wide strips.
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Bell PepperBell Pepper
3
Cut off ends of zucchini and eggplant; cut each lengthwise into 4 slices.
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EggplantEggplant
ZucchiniZucchini
4
Cut eggplant slices lengthwise into 1 1/2-inch strips.
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EggplantEggplant
5
Cut onion into 3/4-inch-thick rounds.
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OnionOnion
6
Whisk together olive oil and vinegar in a large bowl.
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Olive OilOlive Oil
VinegarVinegar
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WhiskWhisk
BowlBowl
7
Add vegetables, and sprinkle evenly with salt and pepper; toss to coat.
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Salt And PepperSalt And Pepper
VegetableVegetable
8
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.
Ingredients you will need
Bell PepperBell Pepper
VegetableVegetable
EggplantEggplant
ZucchiniZucchini
BeetBeet
OnionOnion
Equipment you will use
GrillGrill
DifficultyNormal
Ready In15 m.
Servings8
Health Score32
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