Shelly's Recipe

Grilled - BALSAMIC VEGETABLES

Category: Sides

4 medium sized fresh unpeeled beets, ends trimmed and cut into quarters
2 large red bell pepper, cut into 1 inch wide strips
2 small zucchini, cut lengthwise into 4 slices
1 small eggplant, cut lengthwise into 4 slices
1 large red onion, cut into 3/4 inch thick rounds
1/4 cup olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp salt and pepper

Whisk together olive oil and vinegar in a large bowl. Add vegetables and toss to coat.

Grill vegetables, covered with lid, over medium high heat. (Beets, about 6 minutes on each side or until tender. Remaining vegetables 4-6 minutes on each side or until crisp-tender. Cool beets slightly and peel. Serves 6-8