Grilled Balsamic Vegetables

Name: Grilled Balsamic Vegetables
Ingredients: 1 large sweet potato, thinly sliced (if it's too big you can cut the slices in half); 1 large zucchini, thinly sliced; 1 medium onion, sliced and separated into rings; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 tablespoon honey; 1/2 teaspoon lemon juice; 1 garlic clove, minced; 1 tablespoon fresh sage, chopped (or more to taste); salt and pepper, to taste

10 ingredients

8 steps

Ingredients

1 large sweet potato, thinly sliced (if it's too big you can cut the slices in half)
1 large zucchini, thinly sliced
1 medium onion, sliced and separated into rings
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon lemon juice
1 garlic clove, minced
1 tablespoon fresh sage, chopped (or more to taste)
salt and pepper, to taste

Directions

1

Preheat grill to medium-low.
2

Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
3

Place onions on top.
4

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
5

Sprinkle vegetables with sage, salt, and pepper.
6

Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
7

Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
8

The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.