Recipe by Natasha
"A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers."
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ground black pepper
eggplants, cut into 1/2-inch slices
zucchinis, cut into 1/2-inch slices
green bell peppers, cut into 1/2-inch slices
This recipe is wonderfull. BTW if you can't make the recipe like it is printed first time around then don't get on here and give a review. Nobody wants to here what you would do so get over yourself.
i cut this in half and used one mex squash, one zucchini, and half of a roma tomato.. i quartered the olive oil (less is more).. and added 1/8 tsp each of italian seasoning and dried rosemary.. if i were to try this again i'd sub worcestershire for the soy (i used low sodium).. and lastly.. TY FOR THE RECIPE
Great recipe but I did change a few things. As we are only two of us, 8 servings was a bit much. Here is what I did: 1/4 cup olive oil, 1 tblsp each balsamic vinegar and soy sauce, 1 tspn brown sugar, pinch of salt and pepper, 2 zucchinis, half each green and red bell pepper, 2 cloves garlic, half a small onion and four mushrooms halved.
Boiled five small potatoes, quartered. Pan fried potatoes in a tablespoon butter, added marinated vegetables and pan fried them for about 15 minutes on medium heat. At the ten minute point, I sprinkled a pinch of rosemary over the vegetables. Served with sirloin steak off the grill.
This was a great recipe to start with but I just can't follow a recipe to the letter.
Yum!!! Made these this weekend and they were devoured. I threw all my leftover veggies in - carrots, squash, zucchini, broccoli, red onion chunks, green onions. Only change I made was to add a teaspoon of brown sugar. I marinated them for a couple of hours. My grill basket was a little too large for the veggies, so put some alum. foil down. Delish!!
Wowee this is good. I marinaded all day in a ziploc. Just threw in a bunch of veggies that I had in the fridge...peppers, baby bella shrooms, asparagus, onions. It started pouring down rain just as I was stepping out to grill, so cooked in oven...worked fine. Single layer of veggies, 425 dgrees, 12 minutes total, flip at 6 mins.
I have made these several times and always follow the directions. I do change up the veggies and they are alwas great. Usually the first food gone at cookouts.
Delicious! I used red peppers, vialia and red onions, asparagus and baby bella mushrooms as my veggies of choice. I marinated all day in the fridge in a gallon size zip lock bag. Great tasting veggies!
Great side dish. Since I was cooking chicken in the oven at 425 degrees, I decided to cook them simultaneously. To marinade the vegetables, I cut peppers, onions, squash, butternut squash into squares, put them all into a gallon size plastic bag and poured the marinade in. After shaking the bag vigorously I laid it on the counter, turning it occasionally for a couple of hours. I removed the vegetables, spread them on a cookie sheet and baked them for 8 minutes on each side. Turned out wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vegetables with Balsamic Vinegar
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 142
** Calories from Fat: 123
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