Balsamic Grilled Vegetables
By Lisa Shanken
July 23, 2015
Balsamic Grilled Vegetables
Ingredients
- 1 zucchini sliced in 1/4 inch discs
- 1 summer squash (yellow) sliced in 1/4 inch discs
- 1 cup button mushrooms sliced
- 1 onion sliced
- 3 tbsp Extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup
Instructions
- Preheat barbecue to medium high heat.
- Place cut zucchini and squash, in a colander and sprinkle with sea salt. Allow to sit and “sweat” out some of the natural moisture for 5-10 minutes, and then blot with a paper towel.
- Mix oil, vinegar, mustard, and syrup in small bowl. Place zucchini, squash, onion, and mushrooms in large bowl and pour in oil and vinegar mixture, mixing well so vegetables are coated.
- Place vegetables on grill matt on barbecue, and cook about 8-10 minutes, tossing occasionally.
- Remove from grill, place in bowl, and cover tightly with aluminum foil. Let sit 5 minutes and then serve. (Can double this recipe and keep uneaten vegetables in refrigerator for up to 5 days)
Notes
Nutrition
Calories: 136kcalCarbohydrates: 7gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 181mgPotassium: 215mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 18.2mgCalcium: 10mgIron: 0.5mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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