Balsamic Grilled Vegetables

Name: Balsamic Grilled Vegetables
Ingredients: 1 medium yellow squash, sliced on bias; 1 medium zucchini, sliced on bias; 1 medium eggplant, sliced into 1/2-inch thick circles; 1 red onion, sliced in 1/2-inch thick circles; 2 Roma tomatoes, sliced in 1/2 lengthwise; 1 red bell pepper, stemmed, seeded, and quartered; 1 yellow bell pepper, stemmed, seeded, and quartered; 2 portobello mushroom caps, gilled and peeled; 3 green onions; Kosher salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1/2 cup balsamic vinegar

13 ingredients

7 steps

Ingredients

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

Directions

1

Preheat grill to high.
2

Prepare all vegetables.
3

Place vegetables in a roasting pan with the mushroom caps and green onions.
4

Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar.
5

Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
6

Remove from grill and toss with an additional 1/4 cup balsamic vinegar.
7

Season with salt and pepper, to taste.