Grilled vegetables with infused Olive Oil and Balsamic glaze

Name: Grilled vegetables with infused Olive Oil and Balsamic glaze
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: Asparagus; Red bell peppers, cut in wide slices for grill; Eggplant, cut in half and 1/2 inch thick slices; Zucchini squash, cut in half and 1/2 inch thick slices; Red onion, cut in 1/2 inch thick rounds; Baby portabella mushrooms, in grill pan or saute in a skillet; Fresh basil and parsley for garnish; 2 T Olive oil, extra virgin (I make my own infused herb oil); 2 T Balsamic vinegar; 2 Garlic cloves, crushed; 1 tsp Salt and 1/2 tsp pepper; Balsamic glaze (if using herb infused oil)

kanisuroll @joym15

Naples

Grilled vegetables with infused Olive Oil and Balsamic glaze

Saved

Ingredients

15 mins

4 servings

Asparagus
Red bell peppers, cut in wide slices for grill
Eggplant, cut in half and 1/2 inch thick slices
Zucchini squash, cut in half and 1/2 inch thick slices
Red onion, cut in 1/2 inch thick rounds
Baby portabella mushrooms, in grill pan or saute in a skillet
Fresh basil and parsley for garnish
2 TOlive oil, extra virgin (I make my own infused herb oil)
2 TBalsamic vinegar
2Garlic cloves, crushed
1 tspSalt and 1/2 tsp pepper
Balsamic glaze (if using herb infused oil)

Saved

Steps

15 mins

1

Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.
2

Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.
3

Sprinkle fresh herbs over the vegies and serve.
4

I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.