Grilled Vegetables

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  • balsamic vinegar (1-1/2 teaspoons per serving)
  • crushed berries to taste
  • salt to taste
  • green peppers (1/2 per serving)
  • red peppers (1/2 per serving)
  • zucchini (1/2 per serving)
  • squash (1/2 per serving)
  • Vidalia onion (1/4 per serving)

Combine vinegar, berries, and salt. Slice the vegetables into large grillable slices. Marinade overnight.

Heat over a hot grill for 5 to 7 minutes on each side -- till the veggies look right. I tend to put the squash and zucchini more directly over the flame, and the peppers less directly over the flame.

Preparation time: 15 minutes (Prepare a day in advance)