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Recipe: Balsamic Marinated Grilled Vegetables

•    1 Zucchini
•    1 Yellow Squash
•    1 Eggplant
•    2 Portobello Mushrooms
•    1 Large Onion
•    ¼ Cup Balsamic Vinegar
•    1/3 Cup Canola Oil
•    2-3 Cloves Garlic, minced
•    2 Tbsp. Chopped Basil
•    1 Tbsp. Chopped Flat-Leaf Parsley
•    2 tsp. Chopped Oregano
•    1 tsp. Chopped Thyme
•    Salt & Pepper to taste

Cut all squash on a bias into ½ inch planks. Slice mushrooms into thick strips. Slice eggplant and onion into thick disks. Mix remaining ingredients in a zip-top bag, seal and mix by squeezing the bag. Add vegetables to bag, seal, and let marinate for at least an hour. Grill all vegetables until slightly tender. You may use leftover vinaigrette on a salad.

Serves 4


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