Balsamic Grilled Vegetable Salad
Tuesday, March 19, 2019
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Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Ingredients
- 1/2 cup balsamic vinegar
- 6 tablespoons olive oil
- 1/4 cup finely chopped parsely
- 1/4 cup finely chopped basil
- salt and pepper to taste
- 3 cloves garlic, minced
- 1 pound zucchini, sliced into 1/3″ planks lengthwise
- 1 pint button mushrooms, sliced in half
- 1 large red or yellow bell pepper, seeded and quartered
- 1 large red onion, cut into 1/2-inch discs
- 6 cups baby spinach, washed and dried
Instructions
- In small bowl, whisk together balsamic vinegar, oil, parsley, basil and garlic. Season with salt and pepper, to taste. Place veggies in large zip-top bag and add balsamic mixture; close bag and turn a few times to coat contents. Let marinate at room temperature for approximately 30 minutes.
- Skewer together mushrooms. Coat grates with oil and heat grill to medium-high — approximately 400 F degrees.
- Drain balsamic marinade off vegetables and reserve (never reserve marinade on raw meat, but on vegetables it is fine)
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