Shelly's Recipe

Grilled - BALSAMIC VEGETABLES

Category: Sides

4 medium-size fresh beets
2 large red bell peppers
2 small zucchini
1 small eggplant
1 large red onion
1/4 cup extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp salt and pepper

Trim stems from beets to 1 inch; cut into quarters. Cut bell peppers into 1 inch wide strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 4 slices. Cut eggplant slices lengthwise into 1 1/2 inch strips. Cut onion into 3/4 inch thick rounds.

Whisk together olive oil and vinegar in a large bowl. Add vegetables, and sprinkle evenly with salt and pepper; toss to coat.

Grill vegetables, covered with grill lid, over medium-high heat (350 to 400 degrees). Grill beets 6 minutes on each side (we grilled on 3 sides) or until tender; grill onion, zucchini, eggplant, and bell peppers 4 to 6 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. Serves 6-8