Ingredients

The following ingredients have 6 Servings
  • 1 lb zucchini (sliced lengthwise into shorter sticks)
  • 1 lb bell peppers (sliced into wide strips)
  • 1 large red or white onion (cut into 1/2 inch thick rounds)
  • 1/3 cup Italian parsley or basil (finely chopped)
  • Cooking spray (I use Misto)
  • 2 tbsp olive oil (extra virgin)
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves (grated)
  • 1 tsp salt
  • Ground black pepper (to taste)

Instruction

  • In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray.
  • Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
  • Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley or basil and gently mix.
  • Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.