Grilled Vegetables

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Ingredients:

Vegetables

2 red bell peppers, diced
2 yellow squash, diced
2 zucchini, diced
2 Japanese eggplant, diced
12 mushrooms, cut in half
1 bunch asparagus, cut off bottom 1/4 and discard and cut
remaining stems in 2" pieces
2 onions, diced

Marinade

1/3 cup olive oil
1/4 Cup Balsamic Vinegar
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
5 garlic cloves, minced

DIRECTIONS:

My favorite way to eat vegetables is to grill them. I dice up my favorite ones, put them in a ziplock bag. I add the marinade, seal the bag and shake. Ideally, they marinate for at least an hour. With the grill on med/high we add them to our grill basket and cook until they are just softened and charred. When I make them I make extra so I can add them on top of salads, put them over pasta or rice, mix them into my scrambled eggs or I love to make a grilled veggie wrap with a whole wheat tortilla and grilled vegetables. (if you don't have a grill basket leave the vegetables in larger pieces and place directly on the grill)