Grilled Vegetables

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Ingredients: ¼ cup balsamic vinegar; 2 bell peppers (any color, sliced into thick strips); 2 bell peppers (any color, sliced into thick strips); 8 ounces cremini mushrooms (sliced in half if large); 4 cloves garlic (minced); ¼ teaspoon ground black pepper; ¾ teaspoon kosher salt; 2 tablespoons maple syrup (or honey); ½ cup olive oil; 1 onion (cut into large chunks); ½ teaspoon onion powder; 1 teaspoon oregano; 1 tablespoon low-sodium soy sauce; 2 zucchini (and/or summer squash, thickly sliced)

Cook: 10 min

Prep: 15 min

Ready: 55 min

Servings: 4 servings

Calories: 168.1

Ingredients

1 ½ cup olive oil
2 ¼ cup balsamic vinegar
3 1 tablespoon low-sodium soy sauce
4 2 tablespoons maple syrup (or honey)
5 ½ teaspoon onion powder
6 4 cloves garlic (minced)
7 1 teaspoon oregano
8 ¾ teaspoon kosher salt
9 ¼ teaspoon ground black pepper
10 2 zucchini (and/or summer squash, thickly sliced)
11 2 bell peppers (any color, sliced into thick strips)
12 2 bell peppers (any color, sliced into thick strips)
13 8 ounces cremini mushrooms (sliced in half if large)
14 1 onion (cut into large chunks)

Directions

1
Whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, onion powder, garlic, oregano, salt and pepper.
2
Reserve ⅓ cup of the marinade.
3
Place the vegetables in a dish, and pour the remaining marinade over the vegetables. Toss to coat.
4
Marinate the vegetables for at least 30 minutes.
5
Heat the grill to medium heat.
6
Place the vegetables directly on the grill or in a grill basket and grill for about 4 minutes per side.
7
Drizzle the extra marinade over the vegetables.

Nutrition per serving

168.1 Calories

26.76g Carbs

4.8g Protein

6.07g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts

Grilled Vegetables

Directions

Nutrition per serving

Tags

Allergens