FROM THE KITCHEN
INGREDIENTS:
• 1 pound zucchini or yellow squash
(or a combination) sliced lengthwise
• 1 pound bell peppers sliced into wide strips
• 1 large red onion cut into 1/2-inch thick rounds
• 1/3 cup Italian parsley and basil finely chopped
Balsamic Dressing:
• 2 tablespoon olive oil extra virgin
• 2 tablespoon balsamic vinegar
• 2 garlic cloves grated
• 1/2 teaspoon salt(more to taste)
• ground black pepper to taste
SiG
MT
114
B A L S A M I C G R I L L E D V E G E T A B L E S
INSTRUCTIONS:
1. In a small bowl, whisk together olive oil, balsamic
vinegar, garlic, salt, and pepper. Set aside. Preheat the
grill on low heat and spray with cooking spray.
2. Place vegetables in a single layer on the grill, close
the lid and cook until vegetables are tender to the touch,
with nice grill marks. Take off the grill.
3. Cut zucchini and yellow squash into shorter chunks,
cut pepper strips into chunks. Break onion into rings.
4. Transfer vegetables to a large bowl, pour balsamic dressing
on top, sprinkle with parsley and basil and mix gently.
5. Serve hot, warm, or cold.
