Sunday, August 18, 2013

#MeatlessMonday: Balsamic Grilled Zucchini and Red Onions

Grilled Vegetables
I know I have mentioned this a dozen times already, but I want to sing the praises again on the Salt Lake City downtown Farmer's Market which occurs every Saturday from June to October. Here I can find my favorite fresh veggies, various food items like sauces and breads and even some unique jewelry and craft items. It's a smorgasbord of homemade goodies!!  They even have a bird rescue group with their birds and this last time I got my picture taken with an owl. How cool is that??  On one of my most recent trips, I picked up some green beans, onions and a giant zucchini. I also bought plenty of uniquely flavored jams and preserves as well as enough herb infused goat cheese to keep me happy for a long time!

What to do with the veggie bounty I picked up? Why grill it of course! With a zesty balsamic marinade and the right combination of seasonings, these grilled veggies are a summer hit!

Ingredients for the marinade
1/2 cup Grapeseed Oil
1/2 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Veggies
1 large zucchini
1 medium red onion

Directions
Whisk the marinade ingredients together in a small bowl. You want to use a whisk over a spoon since the whisk will blend it nicely and you won't have separation of the vinegar and oil. 
Slice zucchini diagonally about 1/4 inch thick. Slice red onion into rings, about the same thickness, and separate the rings.

Place zucchini in a deep dish. Pour half the marinade over the squash.

Place the onions on top and cover with the remaining marinade. Place in the fridge and allow the veggies to marinate for at least 2 hours.


Heat the barbecue to medium high heat. I use a gas grill so if you're using charcoal, get those coals nice and hot.

Place your veggies in a grill basket, reserving the excess liquid, and place the basket directly on the grill. 
Grilled Vegetables
**Caution - a metal grill basket gets very hot so make sure to use potholders when lifting it. Your hands will thank you.
Cook about 10 minutes, flipping the veggies midway through the process. Be sure to baste them with the reserved marinade to keep them nice and flavorful.
These were so good!! Sometimes balsamic is very strong for me, but blending it with the grapeseed oil then cooking it into the veggies on the grill was amazing. It had the balsamic flavor without being so in your face... or in this case, mouth. I served my veggies as a side to a grilled steak and it was a perfect pairing of meat to veggies. I hope you enjoy it too!
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