May
09
Balsamic Veggie Non-Kabobs
I am really embracing the grill lately, and really enjoying it.  Usually, my husband is the grill master – but I’ve taken on a little bit of grilling myself lately. Well, outdoor grilling.  I’m mean on my cast iron grill top 
Here is the South, roadside vegetable stands are already popping up & the first squash & zucchini are starting to make an appearance too. Â I was so ready to try a simple grilling technique with them, and then add some other colorful veggies to the mix too. Â After all, you eat with your eyes first.
These balsamic veggie non-kabobs are healthy, easy – and most important, extremely pleasing to the taste buds!
Balsamic Veggie Non-Kabobs
Ingredients
- 1 cup baby carrots
- 1 cup small button mushrooms whole
- 1 cup cherry tomatoes
- 2 yellow squash cut into wedges
- 2 zucchini cut into wedges
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons garlic powder
- non stick cooking spray
Instructions
- In a gallon sized resealable plastic bag, combine the first 6 ingredients. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, & garlic powder. Pour over the vegetables in the plastic bag & press out as much air as possible. Seal. Place in the refrigerator and allow to marinate for 30 minutes.
- Preheat your grill to medium-high heat. Pour the vegetables in a grill basket. If you don't have one, you can use a tinfoil pan with holes poked in it. Grill for about 15 minutes, stirring occasionally until the vegetables are cooked, and slightly charred on the outside.
Notes
This is a great recipe to use with a variety of different vegetables, so have fun with it and switch it up if you want!
