Summer Grilled Balsamic Veggies

Summer Grilled Balsamic Veggies

This versatile recipe is simple, flavorful and our new grilling go-to. Made with a variety of bell peppers, summer squash and mushrooms, your version can use any seasonal produce.

CAL/SERV :

78

PREP TIME :

N/A

YIELDS :

8 SERVINGS

COOK TIME:

N/A

INGREDIENTS
  • 3 medium bell peppers, chopped (any color works red, yellow and orange)
  • 2 medium zucchini, thickly sliced
  • 1 medium cauliflower head, cut into small florets
  • 1 container baby bella mushrooms (~8 oz)
  • 2 Tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 1 cup balsamic vinegar, reduced (or 1/4 cup pre-made balsamic reduction)
  • 2 Tbsp chopped fresh basil

INSTRUCTIONS
  1. Place chopped vegetables and mushrooms in large mixing bowl. Toss with oil and salt and pepper, if using, to coat evenly. Add vegetables to a grill basket and grill over medium heat for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over 1-2 baking sheets and roast for 20 minutes at 400°F, stirring after 10 minutes.
  2. While vegetables are cooking, bring balsamic vinegar to a boil in small saucepan. Reduce heat to medium/low and let vinegar simmer for 10-15 minutes, stirring occasionally. The reduction is done when vinegar has thickened enough to lightly coat the spoon. Let the balsamic glaze cool (at room temperature or in fridge); it will continue to thicken as it cools.
  3. To serve, drizzle glaze over roasted veggies and garnish with chopped fresh basil.

Nutrition (per serving):

78 calories, 4 g total fat ( 11 g carbohydrate, 3 g protein, 4 g dietary fiber, 30 mg sodium.

 Courtesy of American Institute for Cancer Research