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Fire-Roasted Balsamic Vegetables

Name: Fire-Roasted Balsamic Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 red peppers; 1 yellow pepper; 2 small zucchini; 1 red onion or 4 leeks; 12 cherry tomatoes; Â¼ cup olive oil; fresh thyme; 2 cloves of garlic, minced; 2 tablespoons balsamic vinegar; salt and pepper

Fresh bell peppers, zucchini, red onion and cherry tomatoes are grilled and then doused with thyme, garlic and balsamic vinegar for a tasty side dish.

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Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Recipe Created By: Kim Madlom
Featured In: Tennessee Home & Farm

Ingredients

2 red peppers
1 yellow pepper
2 small zucchini
1 red onion or 4 leeks
12 cherry tomatoes
¼ cup olive oil
fresh thyme
2 cloves of garlic, minced
2 tablespoons balsamic vinegar
salt and pepper

Instructions

Cut peppers into chunks.
Slice zucchinis and onion or leeks.
Toss in a bowl with olive oil, a bunch of fresh chopped thyme and minced garlic.
Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp.
Toss in a bowl and splash with balsamic vinegar. Season with salt and pepper to taste.

Nutrition Facts (per serving): Calories – 221, Fat – 13.5g, Dietary Fiber – 6.6g, Protein – 5.3g, Vitamin A – 10%, Vitamin C – 348%, Iron – 39%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Fire-Roasted Balsamic Vegetables

Ingredients

Instructions

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