Sandra’s Grilled Balsamic Veggies

Sandra’s Grilled Balsamic Veggies

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Yield: 6 -8 servings

prep time: 15

cook time: 17

Additional Time: 2

total time: 2 32

These Grilled Balsamic Veggies are perfect for summer!

Ingredients

1 c. olive oil
8 T. balsamic vinegar
2 T. honey
1 tsp. dried crushed basil
1 tsp. kosher salt
1 onion cut into 1″ to 2″ chunks
1 green pepper cut into 1″ to 2″ chunks
1 red pepper cut into 1″ to 2″ chunks
16 oz. whole button mushrooms
freshly cracked black pepper
kosher salt

Instructions

If using wooden skewers, soak in water for 1 hour before grilling.
In a small bowl, combine the first 5 ingredients and whisk well to create the marinade.
Place cut onion, green pepper, red pepper, and whole mushrooms in a gallon ziplock baggie. Pour marinade over the veggies, seal baggie tightly, and turn to coat. Place in the fridge to marinate for 2 to 4 hours, flipping baggie over every half hour.
Heat grill to medium-high. If using a grill pan, place the pan inside the grill to heat up.
Thread marinaded vegetables onto skewers or place in a grill pan. Grill until you have some lovely grill marks and the vegetables are tender, about 15 to 20 minutes.
Sprinkle with freshly cracked black pepper and kosher salt before serving.

Notes

Inspired from a recipe found on a Phillips Mushroom Farms carton, shared by our friends Sandra and Toby

Nutrition Information:

Serving: 1 Calories: 298kcal Carbohydrates: 13g Protein: 2g Fat: 27g Saturated Fat: 4g Polyunsaturated Fat: 23g Sodium: 370mg Fiber: 2g Sugar: 10g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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