Grilled Vegetables

I dedicate this recipe to Azza, my pregnant bff who craved this dish from across the country :)

Everything about this dish is wonderful! The flavors are robust, the assortment is colorful, it is healthy, low fat, easy to prepare...the list goes on and on!

I ALWAYS serve up a dish of these at a BBQ, and it really is a nice side dish to accompany all the meat/poultry options. BBQ events are supposed to be fun and relaxing with minimal prep work, and these veggies are no exception! For an even easier version than outdoor grilling, I use my George Foreman grill and they taste just the same as outdoor grilled veggies.

Sometimes I toss all the ingredients together and grill them all at once, but in this picture I grilled each vegetable separate and arranged them as such on the serving dish.

TOTALLY experiment with the vegetables. Everytime I make these veggies the ingredients will differ. I like to add artichoke hearts, fresh bell peppers, corn bits, asparagus...whatever chunky vegetable I have! I would be interested to find out how pumpkin would taste...maybe I'll try it and update you guys :)

Ingredients

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-1 cup baby zucchini (if using a large zucchini, chop into chunks)

-1 cup baby yellow squash (if using a large squash, chop into chunks)

-1 cup baby carrots

-1 large red onion, cut into large cubes

-1 cup crimini mushrooms

-1 cup grape tomatoes

Marinade

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-1/3 cup balsamic vinegar

-1/3 cup olive oil

-3 garlic cloves, minced

-1 tablespoon Italian seasoning

-salt and pepper to taste

To make

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-Mix all the marinade ingredients together and coat the veggies with the marinade.

-Grill for about 5-10 minutes on a George Foreman grill (depending on your grill and how well-done you like them). If you are using an outdoor grill these will take a few minutes longer.
-Serve and enjoy!

These are equally delicious as leftovers! You can chop them up finely and turn them into veggie quesidellas or use them for the  grilled vegetable couscous salad!