Grilled Vegetables With Balsamic Dressing

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 18 asparagus spears
• 6 carrots, trimmed and peeled
• 6 small zucchini, trimmed
• 6 small yellow squash, trimmed
• 2 large green bell peppers, cut into strips
• 2 large red bell peppers, cut into strips
• 2 large yellow onions, cut into thick slices
• 1 large eggplant, cut into 1/2-inch rounds
• 1/2 cup olive oil
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 cup balsamic vinegar

Recipe

• 1 place all prepared vegetables in a large baking dish or roasting pan.
• 2 drizzle them with the olive oil, tossing gently to coat well.
• 3 season to taste with salt and pepper.
• 4 on a prepared grill, with a hot side and a cold side, place the vegetables on the hot side.
• 5 after just a few minutes, start to turn the vegetables, being careful they do not burn.
• 6 if the fire is too hot, move the vegetables to the cooler side of the grill.
• 7 as the vegetables finish cooking, move them from the grill to a serving platter.
• 8 cover the vegetables with a sheet of aluminum foil to keep warm.
• 9 while the vegetables are cooking (or can be done ahead of time), bring the balsamic vinegar to a boil in a saucepan over medium-high heat.
• 10 allow vinegar to reduce to a thick syrup.
• 11 when all vegetables are cooked, drizzle with the balsamic dressing.