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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Balsamic Grilled Vegetables Recipe

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This recipe for Balsamic Grilled Vegetables is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into ½" thick cubes
1 red onion, sliced into ½" thick circles
2 Roma tomatoes, sliced in ½ lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 Portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
Freshly ground black pepper
½ cup extra-virgin olive oil
½ cup balsamic vinegar
Directions:
Directions:
Preheat grill to high.
Prepare all vegetables and place in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar.

Place vegetables, cut sides down, on the hot grill and cook for a couple minutes (maybe 5?) on each side, or until tender and nicely marked by the grill.

Remove from grill and toss with an additional ¼ cup balsamic vinegar. Season with salt and pepper, to taste.

 

 

 

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