Marinate Ahead and Grill
Balsamic-Marinated Grilled Vegetables
Ingredients
- 4 zucchini, cut into ½-inch-thick slices
- 4 yellow squash, cut into ½-inch-thick slices
- 2 red onions, quartered
- 2 green bell peppers, cut into 1-inch pieces
- 2 (8-oz) pkg whole baby portobello mushrooms
- 1 (16-oz) bottle balsamic vinaigrette
Instructions
- Divide vegetables between 2 large zip-top plastic bags; pour half of vinaigrette over each. Seal bags, and chill 8 hours or up to 2 days.
- Preheat grill to medium-high heat.
- Drain vegetables, discarding marinade. Thread vegetables onto metal skewers. Grill, covered, 10 minutes, turning frequently, until vegetables are browned and tender.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
116
|
116
|
| Fat (g) | 5 | 5 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 5 | 5 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 237 | 237 |
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