Grilled Vegetables

by

Ingredients

  • 4 fresh beets
  • 1 red onion
  • 2 red bell peppers
  • 2 zucchini
  • 1 eggplant
  • 1/4 cup canola oil
  • 1 1/2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Heat the grill to about medium temperature.

Whisk oil and vinegar together in a large bowl. Set aside.

Cut the beets and onions into 1/2 inch slices. Add to the bowl with the oil and vinegar.

Slice the zucchini and eggplant into 3/4 inch slices. Add to the oil and vinegar.

Season with salt and pepper then toss to coat well.

Grill the vegetables for 3 minutes with the lid closed.

Turn and grill for another 3 minutes.

Can be served hot off the grill or chilled for later.

Serves 8.

Print Recipe

Grilled Vegetables

This basic Grilled Vegetables Recipe offers a quick and simple marinade for beets, onions, bell peppers, zucchini and eggplant grilling. Make as a side for cookouts or in preparation for later use in a variety of recipes.
Servings: 8

Ingredients

  • 4 fresh beets
  • 1 red onion
  • 2 red bell peppers
  • 2 zucchini
  • 1 eggplant
  • 1/4 cup canola oil
  • 1 1/2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Heat the grill to about medium temperature.
  • Whisk oil and vinegar together in a large bowl. Set aside.
  • Cut the beets and onions into 1/2 inch slices. Add to the bowl with the oil and vinegar.
  • Slice the zucchini and eggplant into 3/4 inch slices. Add to the oil and vinegar.
  • Season with salt and pepper then toss to coat well.
  • Grill the vegetables for 3 minutes with the lid closed.
  • Turn and grill for another 3 minutes.
  • Can be served hot off the grill or chilled for later.