Balsamic Grilled Veggies

Corrie-Beth Lipowski
While grilling your chicken and (turkey) burgers this summer, use this simple and easy way to include veggies as a delicious side to any meal!
Prep Time: 5 minutes Cook Time: 20 minutes
- 2 Portobello Mushrooms, cleaned and chopped into 1 inch pieces
- 12 ounces Green Beans, trimmed and cut in half
- 8 ounces Cherry Tomatoes
-1 Red Onion, cut into bite sized chunky pieces
- a handful of Garlic Cloves, skins removed
- a splash of Olive Oil
-a few splashes of Balsamic Vinegar
- Salt to taste
- Smoked Paprika to taste
- Black Pepper to taste
Optional Garnish: your favorite Herbs
1. Preheat grill to medium-high head
2. Toss all chopped veggies in large bowl with oil and balsamic (enough for even, thin coating)
3. Place veggies on grill or in grill basket
4. Grill with lid closed for about 15-20 mins or until veggies are slightly charred and cooked to your liking
5. Toss every few minutes to ensure they are not burning and cooked on all sides
6. Serve hot or cold with any dish
- A grill basket is the best way to keep veggies from falling between grill grates
- Cut veggies into similar sizes but be aware more dense veggies will take longer to cook
- Try cooking veggies in batches, grilling more-dense and then less-dense veggies together
- Experiment with various seasonings for different flavor combinations
- Use a variety of veggies: zucchini, asparagus, bell pepper, squash, etc.
Yields: 10 cups
Serving Size: ½ - 1 cup/ person