The Pioneer Woman Tasty Kitchen
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Grilled Vegetables

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Level: Easy

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Description

These Grilled Vegetables bring together bell peppers, zucchini, yellow squash, onions and asparagus grilled to perfection and drizzled with a balsamic reduction sauce. It is the perfect healthy light lunch or supper.

Ingredients

  • 1 cup Balsamic Vinegar
  • 3 Tablespoons Honey
  • 2  Medium Sweet Onions, Sliced In Half
  • 1  Zucchini, Sliced In Half Lengthwise
  • 1  Yellow Squash Sliced In Half Lengthwise
  • 3 Tablespoons Olive Oil, Divided
  • 1 teaspoon Salt, Divided
  • 1 teaspoon Garlic Powder, Divided
  • ½ teaspoons Fresh Ground Pepper, Divided
  • ½  Yellow Bell Pepper, Sliced In Wedges
  • ½  Orange Bell Pepper, Sliced In Wedges
  • ½  Red Bell Pepper, Sliced In Wedges
  • ½ pounds Asparagus

Preparation

Preheat grill to 475ºF.

Whisk balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup, approximately 10 minutes.

Add onions, zucchini and squash to large Ziploc bag. Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add remaining olive oil, salt, garlic powder and fresh ground pepper.

Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3–4 minutes. Remove from grill and drizzle with balsamic reduction sauce.

Note: Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.

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