Grilled Vegetables With Balsamic Glaze

[quicklook-recipe prep_time=”10 min” cook_time=”14 min” serves=”4″ details=”” ] Boost your supply of vitamin C and B with this Mediterranean-style combination

[quicklook-recipe prep_time=”10 min” cook_time=”14 min” serves=”4″ details=”” ]

Boost your supply of vitamin C and B with this Mediterranean-style combination of veggies.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1 large red bell pepper, seeded and cut in 1-inch-wide strips
  • 1 medium zucchini, cut into 1/2 -inch-thick slices
  • 1 medium red onion, cut into 1/2 -inch-thick slices
  • 2 medium portobello mushrooms, stems removed and caps cut into 3/4 -inch-wide strips
  • 2 tablespoons extra-virgin olive oil

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon dried oregano, crumbled
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”24 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat grill or broiler. Lightly coat grill or broiler-pan rack with nonstick cooking spray.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In large bowl combine bell pepper, zucchini, onion, and mushrooms. Sprinkle with oil and oregano. Toss to coat. Arrange vegetables in single layer on rack.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Grill or broil about 2 inches from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over and cook on other side until done, about 4 to 6 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Arrange vegetables on platter. In small bowl, stir together balsamic vinegar, salt, and pepper. Brush over vegetables. Serve warm or at room temperature.[/step-item]

[nutrition-info calories=”101″ calories_fat=”” fat=”7 g” sat_fat=”1 g” choles=”0 mg” sodium=”152 mg” carbs=”8 g” sugars=”” protein=”2 g” fiber=”3 g”] [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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